Chilled Yogurt-Spinach Soup with Shrimp

Name: Chilled Yogurt-Spinach Soup with Shrimp
Yield: makes 5 cups; serves 4
Ingredients: 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces; 2 7-ounce containers plain low-fat (2 percent) Greek yogurt; 1 3/4 cups low-sodium store-bought chicken broth; 2 scallions, white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned; Coarse salt and freshly ground pepper; 1 tablespoon olive oil; 2 garlic cloves, minced; 5 ounces baby spinach; 1 tablespoon plus 1 teaspoon finely chopped red onion; 1 tablespoon plus 1 teaspoon fresh lemon juice; 1 pound rock shrimp, rinsed well

January 26, 2012

Recipe information

Yield
makes 5 cups; serves 4

Ingredients

1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces

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

1 3/4 cups low-sodium store-bought chicken broth

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

Coarse salt and freshly ground pepper

1 tablespoon olive oil

2 garlic cloves, minced

5 ounces baby spinach

1 tablespoon plus 1 teaspoon finely chopped red onion

1 tablespoon plus 1 teaspoon fresh lemon juice

1 pound rock shrimp, rinsed well

Preparation

Step 1
Stir together the cucumbers, half the yogurt, 3/4 cup of the broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat the oil in a large skillet over medium heat until hot but not smoking. Add the garlic; cook until just golden, about 1 minute. Add the spinach; cook, stirring, until wilted, about 3 minutes. Stir into the yogurt mixture.
Step 2
Working in batches, puree the mixture in a food processor. Transfer to a large bowl, and stir in the remaining yogurt, the onion, and the lemon juice. Refrigerate, covered, until cold, about 1 hour.
Step 3
Meanwhile, put the remaining 1 cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsCold Soup Soup Soup/Stew Yogurt Dairy Shrimp Shellfish Seafood Spinach Leafy Greens Vegetable Main Dinner Nut Free Gluten Free Easy Make Ahead Simmer Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes