Cold soup of cucumber, yogurt and shrimp

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  • Cucumbers, peeled seeds, cut into cubes: 2
  • Greek yogurt (or yogurt): 400 g
  • Chicken broth: 3/4 Cup
  • Leeks thumbnail, part white and green, sliced to bits: 2
  • Spinach small: 150 g
  • Salt and pepper grain milled cool: taste.
  • Olive oil: 1 Tablespoon
  • Cloves garlic, minced: 2
  • Red onion ( 1 tablespoon): 1 Teaspoon
  • Shrimp


In a large bowl mix the cucumber, half of yogurt, 3/4 cup of the broth, and the leeks, and 1 teaspoon of salt and season with pepper. In a large skillet, heat the olive oil over medium high heat, add the garlic and onion and cook until golden, about 1 minute. Add the spinach and leave at the fire until they become withered, around 3 minutes. Remove from heat and pour into the bowl with yogurt mixture.

With a wand beat the mixture until smooth. Add the remaining yogurt, a teaspoon of onion and lemon juice. Cover and store in the refrigerator until cold, about 1 hour.

However place in a small saucepan the remaining cup of broth, along with the 3/4 of a cup of water, and 1/2 teaspoon salt, and pepper. Light the fire and let it bring to the boil.

Add the shrimp and cook until pink and to be cooked, 2 to 3 minutes. Remove from the heat and drain. Place in a container, cover and store in the refrigerator until cold, about 1 hour. Divide the soup, and cameroon for 4 bowls.

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