Chilled Yogurt-Spinach Soup with Shrimp
Recipe GLPR2b4a1b46877174
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.
