Chilled Cucumber Yoghurt Soup With Prawns Food

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CHILLED CUCUMBER SOUP WITH SHRIMP



Chilled Cucumber Soup with Shrimp image

Provided by Ina Garten Bio & Top Recipes

Time 2h20m

Yield 9 servings

Number Of Ingredients 12

2 (17-ounce) containers Greek yogurt
1 1/2 cups half-and-half
3 hothouse cucumbers, unpeeled, seeded and chopped
3/4 cup chopped red onion
9 scallions, white and green parts, chopped
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup chopped fresh dill
3/4 cup freshly squeezed lemon juice (6 lemons)
3/4 pound cooked large shrimp, halved
Thin slices of lemon, halved, for garnish
Fresh dill, for garnish

Steps:

  • In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
  • Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams

CHILLED CUCUMBER YOGURT SOUP



Chilled Cucumber Yogurt Soup image

This recipe is slightly adapted from Celebrity Cruise Line's "Excite the Senses - A Culinary Journey with Celebrity Cruises" cookbook. I am a travel agent, and also write recipe reviews from cruise line's cookbooks on my company blog. I knew after tasting this one that I'd be doing it again and again! Not only is it healthy, but it also fulfilled my three E's of cooking: easy, elegant and economical. "Cook" time is minimum chilling time. I only use Greek yogurt, but feel free to use whatever you'd like.

Provided by Raquel Grinnell

Categories     Vegetable

Time 2h5m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 8

1/2 teaspoon garlic, fresh and finely chopped
6 seedless European cucumber, peeled, seeded and grated
2 tablespoons fresh lemon juice
1 cup fresh basil leaf, loosely packed
1/2 cup fresh dill weed, chopped
3 cups plain yogurt
2 tablespoons olive oil (plus additional to drizzle)
2 teaspoons kosher salt

Steps:

  • Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
  • To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

Nutrition Facts : Calories 166.3, Fat 9, SaturatedFat 3.3, Cholesterol 15.9, Sodium 843.1, Carbohydrate 17.8, Fiber 1.8, Sugar 10.9, Protein 6.8

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

Make and share this Chilled Cucumber Soup recipe from Food.com.

Provided by Heirloom Tomato

Categories     Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 English cucumbers or 2 regular cucumbers, peeled and cubed
1/2 cup sliced green onion, white and green
1/2 cup cottage cheese
1/2 cup plain yogurt
1/2 cup chicken broth
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
kosher salt and pepper (start with 1/4 teaspoon of each)
4 tablespoons finely diced sweet red peppers

Steps:

  • Put everything except the red pepper dice into a blender container and puree until smooth.
  • Chill at least one hour.
  • Serve topped with red pepper dice.
  • Variation: Use about 1/4 cup packed fresh cilantro leaves instead of the green onion.
  • Makes 2 generous or 4 small servings.

Nutrition Facts : Calories 140, Fat 5, SaturatedFat 3, Cholesterol 15.8, Sodium 439.2, Carbohydrate 14.1, Fiber 1.9, Sugar 7.4, Protein 11.6

CHILLED CUCUMBER SOUP WITH SHRIMP AND GOAT CHEESE



Chilled Cucumber Soup With Shrimp and Goat Cheese image

Only 15 minutes to prepare, 2 hours in the fridge and this soup is ready! A perfect summer soup - enjoy with the perfect summer wine - Sauvignon Blanc. Can't you just picture yourself on the deck, in the sun now?

Provided by Jackie_FoodWine

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

4 English cucumbers, skins removed and diced
1 teaspoon grated garlic (about one clove)
1/4 cup red onion, diced
1/4 cup diced green onion (whites and greens)
1 cup Greek yogurt
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly grated black pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
1/2 lb shrimp (any size)
2 tablespoons goat cheese

Steps:

  • Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
  • Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
  • Season shrimp simply with salt and pepper and sauté in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!).
  • To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.

Nutrition Facts : Calories 245.6, Fat 2.9, SaturatedFat 0.5, Cholesterol 239, Sodium 2251.2, Carbohydrate 28.3, Fiber 4.5, Sugar 11.3, Protein 30.6

CHILLED CUCUMBER & YOGHURT SOUP WITH PRAWNS



Chilled Cucumber & Yoghurt Soup With Prawns image

My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.

Provided by JustJanS

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cucumbers
300 ml greek natural yoghurt
300 ml quality chicken stock (we use a canned Asian style)
40 ml sour cream
3 drops Tabasco sauce
2 tablespoons chopped of fresh mint
12 large raw prawns, shells and heads removed
2 tablespoons olive oil
sea salt

Steps:

  • Peel and deseed cucmbers-cut 2 into dice, and blend with the yoghurt, stock, sour cream, Tabasco and mint.
  • Chill until very cold.
  • Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
  • Chill.
  • Before serving, saute prawns in the oil until they turn pink.
  • Sprinkle with the salt and serve them in the chilled soup immediately.
  • Serve the soup garnished with the strips of cucumber.

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