Summer Soup:Cucumber Soup with Grilled Shrimp and Dill

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Ingredients

  • 2 large cucumber(s)
    peeled and roughly chopped
  • 1 cup(s) plain yogurt or coconut milk
    or nonfat plain
  • 1 tablespoon lime juice, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, black ground
  • 1 spray(s) cooking spray
    to coat grill pan
  • 3/4 pounds shrimp, peeled and deveined
    large
  • 1/4 cup(s) dill weed, fresh
    chopped

Instructions


  • 1
    In a blender, combine cucumbers and 3/4 cup cold water; purée for 30 seconds. Add yogurt, lime juice, salt, and pepper; purée until smooth.
  • 2
    Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp just until pink, about 1 minute per side.
  • 3
    Divide soup among 4 bowls, top with shrimp and dill, and serve.
    • Each serving is 1 cup.

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