Chilled Yogurt-Spinach Soup with Shrimp Recipe

Name: Chilled Yogurt-Spinach Soup with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces; 2 7-ounce containers plain low-fat (2 percent) Greek yogurt; 1 3/4 cups low-sodium store-bought chicken broth; 2 scallions, white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned; Coarse salt and freshly ground pepper; 1 tablespoon olive oil; 2 garlic cloves, minced; 5 ounces baby spinach; 1 tablespoon plus 1 teaspoon finely chopped red onion; 1 tablespoon plus 1 teaspoon fresh lemon juice; 1 pound rock shrimp, rinsed well

Servings: persons

1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces
2 7-ounce containers plain low-fat (2 percent) Greek yogurt
1 3/4 cups low-sodium store-bought chicken broth
2 scallions, white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 garlic cloves, minced
5 ounces baby spinach
1 tablespoon plus 1 teaspoon finely chopped red onion
1 tablespoon plus 1 teaspoon fresh lemon juice
1 pound rock shrimp, rinsed well

1
Stir together the cucumbers, half the yogurt, 3/4 cup of the broth, the pieces of scallions, and 1 teaspoon salt; season with pepper.
2
Heat the oil in a large skillet over medium heat until hot but not smoking.
3
Add the garlic; cook until just golden, about 1 minute.
4
Add the spinach; cook, stirring, until wilted, about 3 minutes.
5
Stir into the yogurt mixture.
6
Working in batches, puree the mixture in a food processor.
7
Transfer to a large bowl, and stir in the remaining yogurt, the onion, and the lemon juice.
8
Refrigerate, covered, until cold, about 1 hour.
9
Meanwhile, put the remaining 1 cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper.
10
Bring to a boil.
11
Add the shrimp; cook until pink and cooked through, 2 to 3 minutes.
12
Drain.
13
Refrigerate the shrimp, covered, until cold, about 1 hour.
14
Divide the soup and shrimp among 4 bowls.
15
Garnish with julienned scallions.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces, 2 7-ounce containers plain low-fat (2 percent) Greek yogurt, 1 3/4 cups low-sodium store-bought chicken broth, 2 scallions, white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned, and more.

Yes, Chilled Yogurt-Spinach Soup with Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Yogurt-Spinach Soup with Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions