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Recipe Summary

total:
25 mins
Servings:
4
Yield:
6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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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

270 calories; fat 12g; cholesterol 100mg; saturated fat 2g; carbohydrates 17g; mono fat 2g; poly fat 7g; insoluble fiber 2g; sugars 13g; protein 25g; vitamin a 194.4IU; vitamin c 7.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 40.3mcg; vitamin b12 0.5mcg; sodium 346mg; potassium 467mg; calcium 313mg; iron 1.4mg.
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