Cucumber Gazpacho with Shrimp Relish

Photo: Joseph De Leo; Styling: Thom Driver

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 9.6g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 22.7g
  • Carbohydrate: 11.5g
  • Fiber: 2.2g
  • Cholesterol: 139mg
  • Iron: 2.4mg
  • Sodium: 557mg
  • Calcium: 130mg

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. 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. 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.
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