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Chilled Zucchini Shrimp Soup

A perfect summer soup


Cilantro cream:
1/2 cup sour cream or plain greek yogurt
2 tablespoons chopped fresh cilantro
1 small garlic clove, minced

1 pound peeled cooked medium shrimp
1 fresh lemon juice with fruit, zest removed and saved, peeled with seeds and pyth removed
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds

1 tablespoon olive oil
3 scallions, sliced (about 2 cups)
2 garlic cloves, sliced
6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
4 cups low-salt chicken broth
¼ cup chopped fresh cilantro


For cilantro cream
Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. Cover and chill for 4 hours

For shrimp
Combine all ingredients in large Zippy Bag. Cover and chill for 4 hours then steam til done drain and chill

For soup
Heat oil in heavy large pot over medium heat. Add onion; saute until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to medium low, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. puree soup in blender until smooth.

Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. Divide soup among bowls. Top each with shrimp, & dollop of cilantro cream.

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Nutritional Information
Per Serving

no nutrition information available

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