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.

No additional tips available.

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

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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.

Chilled Yogurt-Spinach Soup with Shrimp

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