Cucumber Shrimp Soup With Dill Cream
A refreshing chilled soup blending tender shrimp, crisp cucumbers, and fresh dill, finished with a creamy dill topping—perfect for summer gatherings or light lunches.
Ingredients
- 2 Tbsp. unsalted butter ⓘ
- 1/2 c. chopped onions ⓘ
- 1 Tbsp. minced garlic
- 2 Tbsp. chopped fresh dill ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 tsp. white pepper ⓘ
- 1 lb. coarsely chopped, peeled medium shrimp ⓘ
- 3 c. peeled, seeded and thinly sliced cucumbers
- 4 c. chicken stock ⓘ
- 2 c. heavy cream ⓘ
- 1/4 c. peeled, seeded and chopped Italian plum tomatoes ⓘ
- 1/2 c. dill cream ⓘ
Instructions
- Melt the butter in a large soup pot over high heat.
- Add the chopped onions, minced garlic, chopped dill, salt, and white pepper; sauté for about 2 minutes.
- Add the chopped shrimp and sauté for 2 minutes.
- Stir in the sliced cucumbers and sauté for 1 minute.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the onions and garlic. If fresh dill isn't available, dried dill can be used, but reduce the amount to 1 tablespoon. To make it lighter, substitute half of the heavy cream with low-fat milk or use coconut cream for a dairy-free option.
Serving Suggestions
Serve this soup hot, garnished with a dollop of dill cream on top for added richness. Pair it with crusty bread or a fresh salad for a complete meal. It complements well with Mediterranean recipes like Pink Orzo With Tomatoes, making for a delightful dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop over low heat to avoid curdling the cream. Avoid boiling the soup, as it may change the texture of the shrimp and cream.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Shrimp Soup With Dill Cream contains roughly 1067 calories, with 49g protein, 93g carbohydrates, and 56g fat. It is an excellent source of protein (97% of the Daily Value), vitamin A (36% of the Daily Value), and iron (33% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are thawed completely and patted dry before adding them to the soup. This will help maintain the texture and prevent excess water from affecting the soup's consistency.
Is it possible to make this soup ahead of time?
It's best to prepare the soup fresh, as the cucumbers can become mushy when reheated. However, you can cook the shrimp and make the dill cream ahead of time, then combine and finish the soup just before serving to preserve the flavors and textures.
What can I substitute for chicken stock?
If you prefer a vegetarian option, vegetable broth works well as a substitute for chicken stock. For a richer flavor, consider using homemade broth or a low-sodium version to control the saltiness of the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).