Cucumber Soup with Green Beans and Shrimps

Many people prefer to eat soup not during the day, but in the evening. With diabetes, your main meals should be in the morning, so soup is best eaten at lunchtime. However, this soup is so light that it may well be your dinner.

Ingredients

• 350 g raw shrimp with head
• 2 large fresh cucumbers
• 300 g green beans
• 1 sweet green pepper
• 1 sweet yellow pepper
• 1 small onion
• 1 small bunch of green basil
• 125 g natural yoghurt
• 1 tbsp. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Peel the shrimp of shells and heads (save them), cut along the back and remove the dark intestinal vein. Remove the leaves from the stems from the basil, and save the stems.
2. Rinse the shells and heads and place on a baking sheet. Place a baking sheet under a hot grill until reddening, about 7 minutes. Then transfer the shells and heads to a saucepan, pour 1 liter of cold drinking water (good drinking), add the onion and basil stalks cut in half, bring to a boil, salt and cook for 20 minutes.
3. Strain the broth, bring to a boil, add the shrimp and cook for 2 minutes. Cool the shrimp broth completely, 1 hour. Transfer to the refrigerator for at least 1 hour. Then remove the shrimp from the broth.
4. Peel the cucumbers, cut in half and peel the seeds. Cut the pulp into random pieces.
5. Break off the ends of the beans, break the pods into 3-4 pieces. Boil the beans in boiling salted water, 5 minutes. Drain immediately in a colander and place in ice water for 5 minutes.
6. Grind cucumbers, beans, yogurt and almost all the basil leaves with a blender in mashed potatoes, mix with broth, then add shrimp. Refrigerate before serving.
7. Peel the peppers, cut the pulp into very thin strips, remove the core, and fry in oil over medium heat, 4-5 minutes. Cool it down.
8. Pour cold soup into bowls, arrange shrimp and peppers, season with freshly ground pepper, garnish with basil and serve.