Chilled Yogurt-Spinach Soup with Shrimp

• 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

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.
2. Heat the oil in a large skillet over medium heat until hot but not smoking.
3. Add the garlic; cook until just golden, about 1 minute.
4. Add the spinach; cook, stirring, until wilted, about 3 minutes.
5. Stir into the yogurt mixture.
6. Working in batches, puree the mixture in a food processor.
7. Transfer to a large bowl, and stir in the remaining yogurt, the onion, and the lemon juice.
8. Refrigerate, covered, until cold, about 1 hour.
9. Meanwhile, put the remaining 1 cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper.
10. Bring to a boil.
11. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes.
12. Drain.
13. Refrigerate the shrimp, covered, until cold, about 1 hour.
14. Divide the soup and shrimp among 4 bowls.
15. Garnish with julienned scallions.

cucumbers, containers, chicken broth, scallions, salt, olive oil, garlic, baby spinach, red onion, lemon juice, shrimp

Taken from www.epicurious.com/recipes/food/views/chilled-yogurt-spinach-soup-with-shrimp-392293 (may not work)