Yogurt~ shrimp~ & cucumber soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | large | Cucumber, peeled and sliced Salt, to sprinkle |
| 1 | cup | Plain yogurt |
| 1½ | cup | Chicken broth |
| 1 | cup | Tomato juice |
| 1 | Clove garlic, crushed Lemon juice (1-2 tsp) | |
| 2 | teaspoons | Chopped fresh dill -or- |
| ½ | teaspoon | Dried dill |
| ½ | cup | Cooked chopped shrimp |
| 1 | large | Tomato, diced |
| 2 | tablespoons | Diced green pepper |
| 1 | cup | Heavy whipping cream Paprika to taste |
Directions
Sprinkle diced cucumber with salt; cover and set aside for 30 minutes.
Drain and rinse with cold water. Place yogurt, broth, tomato juice, and garlic in blender or food processor; blend until well mixed.
Transfer to a large bowl. Add lemon juice, dill, cucumber, shrimp, tomato, and green pepper to yogurt misture. Stir in cream and refrigerate until well chilled. Sprinkle with paprika and serve with a loaf of french bread.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94