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Chilled Shrimp and Cucumber Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 170
Calories from Fat 25
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 140mg 47%
Sodium 950mg 40%
Potassium 380mg 11%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Sugars 7g  
Protein 23g  
 
Vitamin A 0% Vitamin C 6%
Calcium 15% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 5 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
6 lbs Cucumbers, Peeled, Chopped
3 1/2 cups Red Wine Vinegar
3/4 cup Sugar, Granulated
1/4 cup Salt
12 oz Custom Culinary® Gold Label Shrimp Base
2 1/2 gals Buttermilk
6 cups Dill, Fresh, Chopped
20 lbs Salad Shrimp, Cooked
1 1/2 qts Dry Vermouth

Recommended Product: 9529 Gold Label Shrimp Base

Alternate Product Options: 0509 Master's Touch® Shrimp Base

Directions

  1. In a large mixing bowl combine cucumbers, vinegar, sugar and salt, mixing well. Place in a refrigerator for 30-45 minutes, stirring occasionally. Remove from refrigerator and drain. Reserve cucumbers.
  2. In a food processor add cucumbers, Custom Culinary® Gold Label Shrimp Base and buttermilk. Puree until smooth and well blended. Add dill and puree briefly.
  3. In an 8 gallon sauce pot combine pureed ingredients, shrimp and vermouth, mixing well. Refrigerate until serving.

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