Ingredients

makes 5 cups; serves 4

　　1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces

　　2 7-ounce containers plain low-fat (2 percent) Greek yogurt

　　1 3/4 cups low-sodium store-bought chicken broth

　　2 scallions, white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned

　　Coarse salt and freshly ground pepper

　　1 tablespoon olive oil

　　2 garlic cloves, minced

　　5 ounces baby spinach

　　1 tablespoon plus 1 teaspoon finely chopped red onion

　　1 tablespoon plus 1 teaspoon fresh lemon juice

　　1 pound rock shrimp, rinsed well

　　

Step 1

Stir together the cucumbers, half the yogurt, 3/4 cup of the broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat the oil in a large skillet over medium heat until hot but not smoking. Add the garlic; cook until just golden, about 1 minute. Add the spinach; cook, stirring, until wilted, about 3 minutes. Stir into the yogurt mixture.

　　

Step 2

Working in batches, puree the mixture in a food processor. Transfer to a large bowl, and stir in the remaining yogurt, the onion, and the lemon juice. Refrigerate, covered, until cold, about 1 hour.

　　

Step 3

Meanwhile, put the remaining 1 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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.