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1
recipe Coriander Paprika Spice Rub, see below
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1/2
pound peeled and deveined cooked cocktail shrimp, chopped
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2
medium cucumbers
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1
15 ounce can chickpeas (garbanzo beans), rinsed and drained
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1/4
cup tahini (sesame seed paste)
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1/4
cup packed fresh mint leaves
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2
tablespoons lemon juice
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1
tablespoon olive oil
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1
tablespoon honey
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2
cloves garlic, smashed
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1 1/2
teaspoons ground coriander
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1/4
teaspoon cayenne pepper
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3
cups ice cubes
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1/2
cup cherry tomatoes, halved
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4
green onions, cut in 1-inch slivers
1. Prepare Coriander Paprika Spice Rub. In medium bowl toss shrimp with spice rub; set aside. Thinly slice enough cucumber measure 1/3 cup; set aside. Peel, seed, and cut up remaining cucumbers.
2. In blender, combine cut-up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover; blend until smooth, scraping sides as needed.
3. Just before serving, with motor running, add ice cubes, a few at a time, through lid opening until smooth and thickened (blender will be full). Pour into bowls. Top soup with shrimp, sliced cucumber, tomatoes, and green onions. Makes 4 to 6 servings.
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1
teaspoon ground coriander
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1/2
teaspoon paprika
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1/4
teaspoon salt
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1/4
teaspoon ground black pepper
In small bowl combine coriander, paprika, salt, and pepper.
- Servings Per Recipe 4,
- Calories 357,
- Protein (gm) 22,
- Carbohydrate (gm) 41,
- Fat, total (gm) 14,
- Cholesterol (mg) 111,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 13,
- Vitamin A (IU) 826,
- Vitamin C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 121,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 752,
- Potassium (mg) 728,
- Calcium (DV %) 131,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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