Photo: Cala
Chilled Cucumber-Buttermilk Soup with Dilled Shrimp
9 ingredients
Serves 4.
openrecipes
A very refreshing and visually enticing soup, this is perfect for a luncheon or summertime buffet. The dilled shrimp topping gives the soup substance.
Estimated Nutrition (whole recipe, rough)
441
Calories
52g
Protein
10g
Fat
40g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 English cucumbers, peeled, seeded and chopped
- 4 green onions, white and tender green portions, chopped
- 1 large garlic clove
- 1/4 cup buttermilk
- 1 1/2 cups plain whole-milk yogurt
- 2 Tbs. fresh lemon juice
- Salt and freshly ground pepper, to taste
- 1/4 lb. cooked bay shrimp, coarsely chopped
- 1 Tbs. chopped fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes