Cold Cream of Cucumber Soup with Shrimp
Ingredients
Directions
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In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, cilantro, garlic, crushed red pepper, and lemon-pepper seasoning. Cover and process until mixture is smooth.
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Transfer to a large bowl. Stir in the cold cooked shrimp, radishes, balsamic vinegar, and the remaining 1 cup cucumber. Ladle into soup bowls. Sprinkle individual servings with walnuts.
Tips:
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Nutrition Facts
Per Serving:
270 calories; 12 g total fat; 100 mg cholesterol; 346 mg sodium. 17 g carbohydrates; 25 g protein;