Chilled Cucumber & Cilantro Soup with Shrimp Ceviche

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

Made with these products:

Prep: 25 minutes

Cook: about 1 minute

Chill: 2 -3 hours

Difficulty level: Medium

Serves 4


For soup


  • 2 large English cucumbers, about 1 lb.
  • Salt, to taste
  • 2 scallions, root ends removed
  • 1 garlic clove
  • 1 ¼ cups vegetable stock
  •  ½ cup cilantro leaves, stalks removed
  •  1¼ cups Greek yogurt
  •  Pepper, to taste


For ceviche

  • 1/2 lb. large shrimp, peeled, deveined and sliced in half lengthwise
  • ½ inch piece of fresh ginger, peeled
  • 1 scallion, root ends removed
  • ½ red chili, de-seeded
  • 3 tbsp fresh cilantro leaves, stalks removed
  • Juice of 2 limes, about 6 tablespoons
  • 1 tsp olive oil
  • 1 medium tomato, chopped
  • Salt and pepper, to taste

  1. Peel and cut the cucumbers roughly. Put in a sieve and sprinkle with a little salt to soften. Leave for 20 to 25 minutes. 
  2. To avoid a mess and tearing eyes, attach Braun’s Multiquick 7 1.5-cup chopper attachment to the hand blender and quickly chop the scallions and garlic clove by pulsing a couple times.
  3.  Insert the chopping blade into the Multiquick 7 food processor with chopper blade, and add the cucumber, chopped scallions and garlic, as well as the vegetable stock, cilantro and Greek yogurt and blend to a fine purée. Finally, season with salt and pepper. Pour the soup through a fine sieve to remove any small pieces. Cover and chill for 2 to 3 hours.
  4.  Place prepped shrimp in a bowl. In the Multiquick 7 2-cup chopper attachment, quickly chop  ginger, scallion, fresh red chili, and cilantro. Add these chopped ingredients with the lime juice to the shrimp. Let marinate for 6 to 8 minutes,
  5.  When shrimp is ready, heat 1 teaspoon oil in a non-stick pan. Remove the shrimp from the marinade and cook at medium heat in a pan for about 1 minute until shrimp is pink and no longer translucent. Add the chopped tomatoes and season with salt and pepper.
  6.  When ready to serve, place a quarter of the “ceviche” in the middle of 4 soup bowls. Pour the chilled soup around and serve immediately.

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