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; 2 g saturated fat; 7 g polyunsaturated fat; 2 g monounsaturated fat; 100 mg cholesterol; 346 mg sodium. 467 mg potassium; 17 g carbohydrates; 2 g fiber; 13 g sugar; 25 g protein; 0 g trans fatty acid; 194 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 313 mg calcium; 1 mg iron;