Cucumber Gazpacho with Shrimp Relish

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

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.

Note:

Laura Zapalowski,

April 2011
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