← All recipes

🍽️ Refreshing cold cucumber soup with North Sea shrimp

207 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 150 g yogurt
• 150 g whipping cream
• 2 garlic cloves
• 2 tbsp lemon juice
• 200 g shrimp (cooked, in brine)
• 0.5 bunch dill
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the cucumbers and cut off the hard ends.
2. 2. Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon.
3. 3. Cut the cucumber pieces into rough chunks.
4. 4. Dice a portion of the cucumbers into fine cubes.
5. 5. Take three tablespoons of the fine cucumber cubes and set them aside.
6. 6. Peel the garlic.
7. 7. Puree the garlic together with the remaining cucumber chunks until smooth.
8. 8. Stir the yogurt into the cucumber-garlic mixture.
9. 9. Also mix in the cream and the lemon juice.
10. 10. Season the soup with salt and pepper.
11. 11. Taste the soup again and adjust the seasoning if necessary.
12. 12. Place the soup, covered, in the refrigerator for two hours to chill.
13. 13. Wash the dill and pick the leaves off the stems.
14. 14. Finely chop the dill.
15. 15. Mix the chopped dill with the set-aside cucumber cubes.
16. 16. Drain the North Sea shrimp well.
17. 17. Distribute the cold soup into glasses or bowls.
18. 18. Garnish the soup with the North Sea shrimp.
19. 19. Sprinkle the dill-cucumber mixture on top.
20. 20. Serve the soup cold.

Nutrition per serving

• kcal: 207
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 7 g