Cucumber Gazpacho with Shrimp Relish

Cucumber Gazpacho with Shrimp Relish Recipe
Photo: Joseph De Leo; Styling: Thom Driver

Yield:

4 servings
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 225
Fat 9.6 g
Satfat 5.1 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 22.7 g
Carbohydrate 11.5 g
Fiber 2.2 g
Cholesterol 139 mg
Iron 2.4 mg
Sodium 557 mg
Calcium 130 mg

Ingredients

2 teaspoons extra-virgin olive oil
3/4 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 cups quartered grape tomatoes
1/3 cup fresh cilantro
2 1/2 cups chopped English cucumber
1 cup fat-free, lower-sodium chicken broth
1 cup whole-milk plain Greek yogurt
1/4 cup chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic clove, peeled

Preparation

1. Heat oil in a skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.

2. Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.

Sustainable Choice: Look for shrimp that are certified sustainable. U.S.-farmed shrimp or wild Northern shrimp from Canada are the best options. Avoid imported wild and farmed species.

Laura Zapalowski,

Cooking Light

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note