Chilled Yogurt Spinach Soup with Shrimp
Ingredients
- 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces
- 2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent)
- 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 cloves garlic, minced
- 5 ounces baby spinach
- 1 tablespoon finely chopped plus 1 teaspoon red onion
- 1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice
- 1 pound rock shrimp, rinsed well
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