Cold Cream of Cucumber Soup with Shrimp

A buttermilk-and-yogurt base gives this protein-loaded meal a creamy, smooth texture, while fresh garlic and cilantro provide the perfect complement to precooked shrimp. Garnish with toasted walnuts before serving.



  • Makes: 4 servings
  • Serving Size1 2/3cups
  • Carb Grams Per Serving: 17


  •  2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
  •  cups buttermilk
  •  cup plain fat-free Greek yogurt
  •  1/3 cup chopped shallot
  •  1/4 cup fresh cilantro leaves
  •  cloves garlic, minced
  •  1/4 teaspoon crushed red pepper
  •  1/4 teaspoon lemon-pepper seasoning
  •  ounces frozen peeled, cooked shrimp, thawed and coarsely chopped
  •  1/4 cup thinly sliced radishes
  •  tablespoons white balsamic vinegar
  •  1/2 cup coarsely chopped walnuts, toasted


  1.  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.
  2.  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.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 270 cal., 12 g total fat (2 g sat. fat), 100 mg chol., 346 mg sodium, 17 g carb. (2 g fiber, 13 g sugars), 25 g pro.

Diabetic Exchanges

Mark as Free Exchange (d.e): 0; Lean Meat (d.e): 3; Vegetables (d.e): 1; Milk (d.e): 0.5; Fat (d.e): 1.5

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