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Chunky Gazpacho with Sautéed Shrimp Menu

* Preheat oven to 375º. Split 2 whole-wheat pitas in half horizontally. Brush rough sides of pita halves with 1 1/2 tablespoons olive oil; sprinkle with 3/4 teaspoon cracked black pepper and 1/4 teaspoon kosher salt. Cut each pita half into 8 wedges. Arrange in a single layer on baking sheet; bake at 375º for 14 minutes or until browned at edges and crisp.

Chunky Gazpacho with Sautéed Shrimp

This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight.

Photo by: Photo: John Autry; Styling: Mindi Shapiro

Ingredients

1 1/2 cups chilled low-sodium vegetable juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/2 pounds red tomatoes, cored, chopped, and divided
1 garlic clove, peeled
1 cup chopped English cucumber, divided
3/4 cup chopped red bell pepper, divided

3 tablespoons chopped fresh basil, divided
1 1/2 tablespoons fresh lemon juice
12 ounces yellow tomatoes, seeded and chopped
Cooking spray
1 pound peeled and deveined large shrimp
1/2 cup fat-free Greek-style plain yogurt

Preparation

1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.

3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.

Cooking Light AUGUST 2010

Crispy pita chips*

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Chunky Gazpacho with Sautéed Shrimp Menu