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Cucumber Gazpacho with Shrimp Relish

Photo: Joseph De Leo; Styling: Thom Driver
Total time 20 mins
Yield 4 servings

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

Nutrition 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

How to Make It

  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.

  3. 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.