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Ingredients:
2 cucumbers
1 pint plain, Greek-style, low-fat yogurt
Juice of 1 lemon
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons fresh mint or dill
Salt and pepper
5 ice cubes
Instructions:
Peel the cucumbers and cut them lengthwise. Use a spoon to scoop out the seeds. Chop the cucumber into 1-inch cubes. Combine with all the other ingredients except the ice cubes. You can puree the soup with an immersion blender, in batches in your food processor or even in a blender. Once it is smooth, add the ice cubes and blend until they are melted and the soup is chilled. Season to taste with salt and pepper and refrigerate for an hour before serving.
Serves 4.
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Ingredients:
1/2 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 pound cooked medium shrimp, tails removed
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 stalk celery, peeled and finely diced
2 green onions, finely sliced
4 lettuce leaves
1 tomato, sliced
Instructions:
Mix the mayonnaise with the Old Bay Seasoning. Gently toss in the shrimp and the chopped peppers, celery and onions. Arrange the lettuce leaves on individual plates and top each with a slice of tomato. Put a serving of the shrimp mixture on top of each tomato slice.
Serves 4.
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