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Gallery Chilled Yogurt-Spinach Soup with Shrimp Credit: Antonis Achilleos Recipe Summary Servings: 4 Yield: Makes 5 cups
Ingredients Ingredient Checklist 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces 2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent) 1 3/4 cups low-sodium store-bought chicken broth 2 scallions (white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned) Coarse salt and freshly ground pepper 1 tablespoon olive oil 2 cloves garlic, minced 5 ounces baby spinach 1 tablespoon finely chopped plus 1 teaspoon red onion 1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice 1 pound rock shrimp, rinsed well
Gallery Chilled Yogurt-Spinach Soup with Shrimp Credit: Antonis Achilleos
Recipe Summary Servings: 4 Yield: Makes 5 cups
Gallery
Chilled Yogurt-Spinach Soup with Shrimp Credit: Antonis Achilleos
Chilled Yogurt-Spinach Soup with Shrimp
Credit: Antonis Achilleos
Chilled Yogurt-Spinach Soup with Shrimp
Recipe Summary Servings: 4 Yield: Makes 5 cups
Recipe Summary
Servings: 4 Yield: Makes 5 cups
Servings: 4
Yield: Makes 5 cups
4
Makes 5 cups
Ingredients
Ingredients
- 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces 2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent) 1 3/4 cups low-sodium store-bought chicken broth 2 scallions (white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned) Coarse salt and freshly ground pepper 1 tablespoon olive oil 2 cloves garlic, minced 5 ounces baby spinach 1 tablespoon finely chopped plus 1 teaspoon red onion 1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice 1 pound rock shrimp, rinsed well
Directions
Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.
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All Reviews for Chilled Yogurt-Spinach Soup with Shrimp
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
