Combine thawed soup with red onions, cucumbers, roasted garlic and shrimp. Garnish with Caper Greek Yogurt
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|cucumber||12 oz.||2 cups|
|red onion||10 oz.||1 cup|
|green pepper||10 oz.||1 cup|
|red bell pepper||10 oz.||1 cup|
|cilantro||1 oz.||1 cup|
|olive oil||2 tbsp.|
|plain nonfat Greek yogurt||0 3/4 cups|
|fresh parsley||1 tbsp.|
|lemon juice||2 tbsp.|
|salt and pepper|
|1. Combine first 9 ingredients together to make the soup. Mix well. Cover and refrigerate at least 2 hours before serving.|
|2. Combine remaining ingredients together to make the Greek Caper Yogurt. Mix well. Cover and refrigerate at least 2 hours before serving.
3. To Serve: For each serving, ladle 1 cup soup into chilled cup or bow and garnish top with 1 Tbsp. Caper Greek Yogurt.