• 15minutes
  • 245calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 English cucumbers , skins removed and diced

  2. 1 teaspoon grated garlic (about one clove)

  3. 1/4 cup red onion , diced

  4. 1/4 cup diced green onion (whites and greens)

  5. 1 cup Greek yogurt

  6. 1 teaspoon ground coriander

  7. 1 teaspoon salt

  8. 1 teaspoon freshly grated black pepper

  9. 1 tablespoon fresh dill , chopped

  10. 1 tablespoon fresh basil , chopped

  11. 1 teaspoon lemon zest

  12. 1/2 lb shrimp (any size)

  13. 2 tablespoons goat cheese

Instructions Jump to Ingredients ↑

  1. Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.

  2. Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.

  3. 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!).

  4. 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.


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