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Chilled Cucumber Soup Recipe

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Chilled Cucumber Soup Recipe


  • canned tomato juice | 0.66 cup
  • Tabasco | 0.25 tsp
  • Home prepared, fish stock | 1.50 cup
  • Cucumber, peeled, raw | 1.00 large 8-1/4" long
  • Canned shrimp | 4.50 oz
  • Fresh spearmint | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 62.63 mg

Fat per serving: 1.28 g

Saturated fat per serving: 0.25 g

Protein per serving: 9.24 g

Sodium per serving: 495.71 mg

Cholesterol per serving: 81.24 g


  1. Dice the cucumber and add it into blender, grate cucumber for few seconds until softened or you can chop cucumber and press through a fine sieve.

  2. Shift cucumber in a bowl then add stock, tomato juice. yogurt and shrimp; combine well.
  3. Drizzle Tabasco sauce, add season to your taste with salt and pepper.
  4. Spread mint into it; cover and leave to cool for maximum 2 hours.
  5. Transfer Chilled Cucumber Soup into glass bowls with ladle and add little ice cubes and decorate with mint. You can serve this soup with whole shrimp and cucumber slices.

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