Chilled Yogurt-Spinach Soup with Shrimp

Name: Chilled Yogurt-Spinach Soup with Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds cucumbers, peeled, seeded, and cut into 1-inch pieces; 2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent); 1 3/4 cups low-sodium chicken broth; 2 scallions, white and pale-green parts cut into 1/2-inch pieces, dark-green parts julienned; Coarse salt and freshly ground black pepper to taste; 1 tablespoon olive oil; 2 cloves garlic, minced; 5 ounces baby spinach; 1 tablespoon plus 1 teaspoon red onion, finely chopped; 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice; 1 pound rock shrimp, rinsed well

Recipe GLPR2b4a1b46877174

Mediterranean

Soup

30 min

183 cal

Servings: 6

Stovetop

SNAP eligible

A refreshing Mediterranean-inspired chilled soup featuring creamy Greek yogurt blended with tender spinach and cucumber, topped with succulent pan-seared rock shrimp. This light, protein-rich dish is perfect for warm-weather dining and comes together in minutes.

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Ingredients

1 1/2 pounds cucumbers, peeled, seeded, and cut into 1-inch pieces

2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent)

1 3/4 cups low-sodium chicken broth

2 scallions, white and pale-green parts cut into 1/2-inch pieces, dark-green parts julienned

Coarse salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 cloves garlic, minced

5 ounces baby spinach

1 tablespoon plus 1 teaspoon red onion, finely chopped

1 tablespoon plus 1 teaspoon freshly squeezed lemon juice

1 pound rock shrimp, rinsed well

Directions

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the baby spinach and the white and pale-green parts of the scallions, cooking until the spinach is just wilted, approximately 2 minutes. Remove from heat and let cool slightly.
In a blender or food processor, combine the cooled spinach mixture, Greek yogurt, chicken broth, red onion, and lemon juice. Blend until smooth and creamy. Season with coarse salt and freshly ground black pepper to taste.
Strain the soup through a fine-mesh sieve into a large bowl, pressing gently to extract all liquid and create a silky texture. Cover and refrigerate for at least 1 hour until thoroughly chilled.
About 10 minutes before serving, heat a large skillet over medium-high heat. Add a light coating of olive oil and sauté the rock shrimp until they turn pink and opaque throughout, about 4-5 minutes. Season with salt and pepper to taste.
Divide the chilled soup among 6 bowls. Top each serving with the warm pan-seared shrimp and garnish with the julienned dark-green scallion parts. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight recipe that leverages North Carolina's coastal shrimp supply and checks all the practical boxes for a Charlotte household. All ingredients—Greek yogurt, spinach, cucumber, scallions, garlic, lemon, shrimp—are routinely stocked at Harris Teeter, Food Lion, Kroger, and Walmart, so no secondary shopping trip is needed. At roughly $2.50–$3.00 per serving, the cost is driven by shrimp pricing, which varies seasonally but remains reasonable for a protein-forward dish. However, the stated 30 minutes undersells the actual prep time; devening and chopping shrimp, blanching spinach if using fresh, and blending soup takes closer to 40–45 minutes for a home cook. This is a refrigerated soup, so it reheats poorly and must be eaten fresh, which means it's a same-night dish best suited to a meal where everyone eats together rather than a work-lunch standby.