Chilled Salad Soup with Shrimp Salsa

1 - 3
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
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.



4 cup(s), chopped, torn, butter variety

Reduced-sodium chicken broth

3 cup(s)

Fresh spinach

2 cup(s), baby leaves

Fresh parsley

1 cup(s), flat-leaf variety

Plain fat free yogurt

1 cup(s)

Uncooked shallot(s)

¼ cup(s), chopped

Fresh lemon juice

3 Tbsp

Table salt

½ tsp

Black pepper

tsp, freshly ground

Olive oil

2 tsp

Fresh lemon juice

2 tsp

Table salt


Cooked shrimp

4 oz

Sweet red pepper(s)

2 Tbsp, minced


  1. To make the soup, puree all the ingredients in a blender (work in 2 batches if necessary). Transfer the mixture to a plastic or glass container, cover, and refrigerate until chilled, at least 3 hours.
  2. To make the shrimp salsa, whisk together the oil, lemon juice, and salt in a small bowl. Stir in the shrimp and bell pepper. Spoon over the soup just before serving. Yields 1 1/4 cups per serving.