Cucumber Soup with Grilled Shrimp and Dill

Ingredients:

• 2 large cucumbers, peeled and roughly chopped
• 3/4 cup cold water
• 1 cup low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice
• 1/4  tsp salt
• 1/4 tsp freshly ground black pepper
• 3/4 lb. large shrimp, peeled and deveined
• 1/4 cup chopped fresh dill

Makes 4 (1-cup) Servings

1. In a blender combine cucumbers and water; puree for 30 seconds. Add yogurt, lime juice, salt and pepper; puree until smooth.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp just until pink, about 1 minutes per side.
3. Divide soup among 4 bowls, top with shrimp and dill, and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This soup can be made in 30 minutes or less and I thought it  was different and delicious. It was different because the flavors of grilled shrimp with yougurt, cucumber, lime juice and dill had such a unique taste to it, like a fusion of Latin meets Greek. The shrimp also gave a smoky bite to this soup. I highly recommend adding garlic when you're grilling shrimp for a little more bite and heat. Garlic and shrimp go very well together. This soup is great on a heat wave and you don't want to spend too much time cooking and it's a nice first course for a picnic gathering.