Summer Soup:Cucumber Soup with Grilled Shrimp and Dill

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.