Chilled yogurt-spinach soup with shrimp
Instructions:
- 1 1/2cucumbers (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
- 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.
- 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.
- Meanwhile, put the remaining 1 cup broth, 3 /4 cup water, and 1/2ÿ 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.