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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cucumber
                                                                  • Yes No 2 7 oz plain low fat greek yogurt
                                                                  • Yes No 1 3/4 cup low-sodium chicken broth
                                                                  • Yes No 2 1/2 inch scallion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1 tbsp diced red onion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 lb rock shrimp
                                                                  • Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
                                                                  • Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
                                                                  • Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.
                                                                  Yields: 5cups
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                                                                    stir
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                                                                    puree
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                                                                    juice
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                                                                    refrigerate
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                                                                    julienne
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