Chilled Shrimp and Cucumber Soup
Author: Kitchens
  • 1/2 cucumber, chopped roughly
  • 1/4 pound peeled shrimps, thawed if frozen
  • 16 ounces low fat natural yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped fresh mint
  • 2 Tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • salt and freshly ground black pepper
  • mint sprigs, to garnish (optional)
  • 12 extra-large shrimps, peeled, deveined and sauteed with light olive oil, garlic and paprika (optional)
  1. Place the cucumber, shrimps, yogurt and lemon juice in a blender or food processor and process until roughly chopped, but not too smooth.
  2. Stir in the herbs and season to taste.
  3. Pour into individual dishes and chill thoroughly for about 1 hour.
  4. Serve garnished with a sprig of mint each or optionally, with sauteed shrimp and spiced oil.
In cooking the optional shrimp for a garnish, use a generous amount of oil and paprika or chili powder (if you like things hot) and saute quickly, about 90 seconds on each side. Reserve the spice laden surplus oil and spoon this around the shrimp once placed in the bowl.

While this soup is delicous on its own, some people find cucumber and yogurt soups rather bland. This garnish adds a hint of spice and added shrimp flavor.
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