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🍲 Refreshing Arugula Cucumber Soup with Shrimp

118 kcal · 30 min · 4 servings

Ingredients

• 0.5 cucumber
• 60 g arugula (2 handfuls)
• 2 garlic cloves
• 500 ml vegetable broth (cooled)
• salt
• pepper
• 1 tbsp lemon juice
• 240 g small shrimp (12 small shrimp; pre-cooked and ready to eat)
• 2 tbsp olive oil

Instructions

1. 1. Thoroughly wash the half cucumber under running water.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Remove the inner core with a spoon.
4. 4. Dice the cucumber flesh into small, even cubes.
5. 5. Wash the arugula (arugula is a type of leafy green) under cold water.
6. 6. Dry the arugula in a salad spinner or with a kitchen towel.
7. 7. Peel the garlic cloves and remove the skin.
8. 8. Cut the garlic into coarse pieces.
9. 9. Place the cucumber cubes, arugula, garlic, and vegetable broth into a blender.
10. 10. Blend the mixture with the blender until it is very fine and smooth.
11. 11. Season the soup with a pinch of salt to taste.
12. 12. Add freshly ground pepper.
13. 13. Add some lemon juice and stir.
14. 14. Pour the finished soup into four separate glasses.
15. 15. Place three shrimp (small crustaceans) in each glass as decoration.
16. 16. Drizzle a little olive oil over each serving of soup.

Nutrition per serving

• kcal: 118
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 3 g