Best Chilled Cucumber Soup With Shrimp Recipes

CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP

Chilled Cucumber, Avocado and Shrimp Soup image

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.

Provided by grumblebee

Categories Citrus

Time 1h5m

Yield 4 generous portions, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium avocado
1 medium cucumber, peeled and diced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup plain low-fat yogurt
2 tablespoons lime juice
1 teaspoon salt
1 cup cooked shrimp, diced
2 green onions, finely chopped
4 medium shrimp, cooked and peeled

Steps:

Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
Peel the other half of the avocado, then cut it into chunks.
Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

CHILLED CUCUMBER SOUP WITH SHRIMP AND GOAT CHEESE

Chilled Cucumber Soup With Shrimp and Goat Cheese image

Only 15 minutes to prepare, 2 hours in the fridge and this soup is ready! A perfect summer soup - enjoy with the perfect summer wine - Sauvignon Blanc. Can't you just picture yourself on the deck, in the sun now?

Provided by Jackie_FoodWine

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

4 English cucumbers, skins removed and diced
1 teaspoon grated garlic (about one clove)
1/4 cup red onion, diced
1/4 cup diced green onion (whites and greens)
1 cup Greek yogurt
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly grated black pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
1/2 lb shrimp (any size)
2 tablespoons goat cheese

Steps:

Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
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!).
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.

Nutrition Facts : Calories 245.6, Fat 2.9, SaturatedFat 0.5, Cholesterol 239, Sodium 2251.2, Carbohydrate 28.3, Fiber 4.5, Sugar 11.3, Protein 30.6

SHRIMP GAZPACHO

Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

CHILLED CUCUMBER SOUP

Chilled Cucumber Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds cucumber, peeled and cut into chunks
4 yellow tomatoes, cut into chunks
1 yellow bell pepper, cut into chunks
1/3 cup chopped white onion
2 tablespoons sherry vinegar
4 teaspoons minced fresh dill
4 teaspoons minced fresh parsley
2 cloves garlic, smashed
1 teaspoon sugar
Kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes

Steps:

Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.
Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.
Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.