Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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

270 calories; total fat 12g; saturated fat 2g; polyunsaturated fat 7g; monounsaturated fat 2g; cholesterol 100mg; sodium 346mg; potassium 467mg; carbohydrates 17g; fiber 2g; sugar 13g; protein 25g; trans fatty acidg; vitamin a 194IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12mcg; calcium 313mg; iron 1mg.