Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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

Kathryn Conrad
Recipe by Cooking Light August 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

178 calories; fat 1.7g; saturated fat 0.4g; mono fat 0.3g; poly fat 0.7g; protein 23.8g; carbohydrates 17.7g; fiber 4.3g; cholesterol 168mg; iron 4.1mg; sodium 581mg; calcium 105mg.
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