Cucumber Soup with Grilled Shrimp and Dill - 9g Carbs, 1g Fiber
From: The South Beach Diet Taste of Summer Cookbook
Smoky grilled shrimp provide the perfect flavor and color balance for this lovely soup, which makes a light lunch or first course for an outdoor dinner. Try basil or mint in place of dill, if you like. Use a grill topper or basket to keep the shrimp from falling through the grate.
Prep Time: 20 min
Cook Time: 5 min
Total Time: 25 min
Servings: 4
2 large cucumbers, peeled and roughly chopped
1 cup yogurt, low-fat plain OR nonfat plain
1 Tbsp lime juice, fresh
1/4 tsp salt
1/4 tsp pepper, black ground
1 spray cooking spray to coat grill pan
3/4 lb shrimp, peeled and deveined large
1/4 cup dill weed, fresh, chopped
1. In a blender, combine cucumbers and 3/4 cup cold water; puree for 30 seconds. Add yogurt, lime juice, salt, and pepper; puree until smooth.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp just until pink, about 1 minute per side.
3. Divide soup among 4 bowls, top with shrimp and dill, and serve.
Servings: 4
Serving Size: 1 cup
Nutrition per Serving:
140 Calories, 2.5g Total Fat, 1g Saturated Fat, 300mg Sodium,
9g Carbs, 1g Dietary Fiber, 19g Protein
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