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Summer Shrimp Soup Recipe
|Plain yogurt||550 Milliliter|
|Chicken stock||500 Milliliter|
|Light cream||250 Milliliter|
|Tomato juice||150 Milliliter|
|Garlic||1 Clove (5 gm)|
|Cooked peeled shrimp||250 Gram|
|White pepper||To Taste|
Calories 247 Calories from Fat 149
% Daily Value*
Total Fat 17 g26%
Saturated Fat 10.3 g51.3%
Trans Fat 0 g
Cholesterol 60.7 mg
Sodium 243.6 mg10.2%
Total Carbohydrates 11 g3.6%
Dietary Fiber 0.3 g1.2%
Sugars 6.9 g
Protein 13 g26%
Vitamin A 14.1% Vitamin C 11.7%
Calcium 15.2% Iron 2.7%
*Based on a 2000 Calorie diet
Place in colander set in sink and drain for 30 minutes, pressing occasionally.
In large bowl, stir together yogurt, stock, cream, tomato juice and garlic.
Set 6 of the shrimp aside for garnish; stir remaining shrimp into bowl.
Spread cucumber in thin layer on double thickness of paper towels; pat dry with towels.
Stir cucumber into soup; season to taste with salt and pepper.
Cover and refrigerate for up to 1 day.
Just before serving, taste and adjust seasoning.
Garnish each serving with reserved shrimp and dill.