Chilled Salad Soup with Shrimp Salsa
1
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
This cool and refreshing soup’s bright, garden-fresh flavor just screams summer. The addition of yogurt gives it tangy notes and a creamy, silky texture. To turn this chilled soup into a light meal, serve with toasted bread and simple salad. Or it could easily stand-in as appetizer or afternoon snack. Here, we have used a mix of two different types of lettuces, but you might want to use only spinach instead. If you would prefer to make this a vegetarian soup, use vegetable broth instead of the chicken variety and skip the shrimp salsa and top it with other garnishes like tomato or cucumber.
Ingredients
Lettuce
4 cup(s), chopped, torn, butter variety
Reduced sodium chicken broth
3 cup(s)
Spinach
2 cup(s), baby leaves
Fresh parsley
1 cup(s), flat-leaf variety
Plain fat free yogurt
1 cup(s)
Shallot
¼ cup(s), chopped, chopped
Fresh lemon juice
3 Tbsp
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Olive oil
2 tsp
Fresh lemon juice
2 tsp
Table salt
⅛ tsp
Cooked frozen shrimp
4 oz
Red bell pepper
2 Tbsp, minced
