Green Soup With Baby Shrimp And Basil

Ingredients

• 4 medium-size cucumbers, peeled, halved, seeded and coarsely chopped
• 2 large scallions, green part only, coarsely chopped
• 1 jalapeno, seeded and coarsely chopped
• ½ cup fresh cilantro
• 2 cups buttermilk
• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• ½ lemon
• ½ pound baby shrimp, in the shell
• 8 large basil leaves, cut across into thin strips

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    142 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 17 grams protein; 96 milligrams cholesterol; 600 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the cucumbers, scallions, jalapeno, cilantro and buttermilk in a blender and blend until smooth. Stir in lemon juice, 1/2 teaspoon salt and pepper to taste. Chill in refrigerator.
2. Place the 1/2 lemon and 1 1/2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, add the shrimp, cover and cook until the shrimp turn pink, about 3 minutes. Drain. When the shrimp are cool enough to handle, peel them. Season with salt and pepper to taste.
3. Taste the soup and adjust seasoning. Divide among 4 bowls and top with shrimp. Garnish with the basil and serve immediately.

30 minutes