Green Soup With Baby Shrimp And Basil
Updated February 23, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 medium-size cucumbers, peeled, halved, seeded and coarsely chopped
2 large scallions, green part only, coarsely chopped
1 jalapeno, seeded and coarsely chopped
½ cup fresh cilantro
2 cups buttermilk
1 ½ teaspoons fresh lemon juice
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
½ lemon
½ pound baby shrimp, in the shell
8 large basil leaves, cut across into thin strips
Nutritional analysis per serving (4 servings)
18 grams carbs; 96 milligrams cholesterol; 146 calories; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 548 milligrams sodium; 18 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the cucumbers, scallions, jalapeno, cilantro and buttermilk in a blender and blend until smooth. Stir in lemon juice, ½ teaspoon salt and pepper to taste. Chill in refrigerator.
- Step 2
Place the ½ lemon and 1 ½ cups water in a medium saucepan and bring to a boil. Reduce to a simmer, add the shrimp, cover and cook until the shrimp turn pink, about 3 minutes. Drain. When the shrimp are cool enough to handle, peel them. Season with salt and pepper to taste.
- Step 3
Taste the soup and adjust seasoning. Divide among 4 bowls and top with shrimp. Garnish with the basil and serve immediately.
Private Notes
Comments
Pleasant, very easy, but a bit bland for my taste. Maybe using English and Persian cucumber (all I had) required some adjustment i didn't know to make? Added more lemon juice during prep and garnished with chopped scallion and mint, red pepper flakes and lemon olive oil. All that helped.