"Fresh dill and shrimp add a delicious freshness and texture to this chunky summer soup." — Pam Anderson
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medium zucchini, diced
1 (28 ounce) can
diced tomatoes including juice
1 (15 ounce) can
white beans, drained and rinsed
chopped fresh dill
cooked shrimp (tails removed), cut in bite-sized pieces
salt and pepper to taste
This was fairly good. If it weren't for the shrimp my husband (the vegtable hater) wouldn't have eaten it, but he did. I polished off the leftovers the next day.
I did't like this much. Won't be making it again.
Unbelievably delicious! Wholesome and refreshing at the same time.
Yeow this was good! So light and refreshing, but satisfying too. Loved the dill. Mmmm Mmmm Good!
Yummy, I would eat this every day!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini-Tomato Soup with Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 77
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