Chilled Summer Cucumber Shrimp and Dill Soup
Cool off on warm days with this Chilled Summer Cucumber Shrimp and Dill Soup, a refreshing and elegant dish perfect for entertaining or a light lunch. This creamy, no-cook soup combines the vibrant flavors of crisp English cucumbers, zesty lemon, and aromatic fresh dill with the protein-packed goodness of tender shrimp. Blended to silky smoothness with Greek yogurt and chilled vegetable broth, it’s a light yet satisfying meal that’s bursting with summer freshness. Garnished with cucumber rounds, whole shrimp, and fresh chives, this soup not only dazzles the palate but also looks stunning when served. Best of all, it requires just 20 minutes of prep and no stovetop time, making it an ideal choice for hot summer days.
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Recipe Information
Ingredients
- 2 medium (about 500g total) English cucumber
- 300 grams Cooked and peeled shrimp
- 1 cup Plain Greek yogurt
- 1 cup Cold vegetable broth
- 3 tablespoons, chopped Fresh dill
- 1 small (minced) Garlic clove
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 6 large (optional for blending) Ice cubes
- 2 tablespoons (for garnish) Chopped fresh chives
Instructions
Peel one of the cucumbers and slice it into chunks. Keep the other cucumber unpeeled and slice it into thin rounds; set the rounds aside for garnish.
In a blender, combine the peeled cucumber chunks, Greek yogurt, cold vegetable broth, 2 tablespoons of chopped dill, minced garlic, lemon juice, olive oil, salt, and ground black pepper.
If you prefer your soup extra cold, add the ice cubes to the blender as well.
Blend the mixture until smooth and creamy. Adjust seasoning with additional salt and pepper if necessary.
Chop half of the cooked shrimp into small pieces and stir them into the blended soup for added texture.
Refrigerate the soup for at least 1 hour to allow the flavors to meld and to chill it thoroughly.
When ready to serve, ladle the soup into chilled bowls.
Top each serving with a few slices of unpeeled cucumber rounds, whole cooked shrimp, a sprinkle of the remaining chopped dill, and a dusting of fresh chives for garnish.
Serve immediately and enjoy this refreshing, elegant summer dish!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 27.1 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
