Name: Cucumber Gazpacho with Shrimp Relish
Total time: 20 min
Yield: 4 servings
Ingredients: 2 teaspoons extra-virgin olive oil; ¾ pound peeled and deveined medium shrimp, chopped; ½ teaspoon salt, divided; ½ teaspoon black pepper, divided; ¼ teaspoon ground cumin; ¼ teaspoon paprika; 2 cups quartered grape tomatoes; ⅓ cup fresh cilantro; 2 ½ cups chopped English cucumber; 1 cup fat-free, lower-sodium chicken broth; 1 cup whole-milk plain Greek yogurt; ¼ cup chopped onion; 2 tablespoons fresh lime juice; Dash of ground red pepper; 1 large garlic clove, peeled

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heatskitchen

08/14/2015

This wasn't my absolute favorite thing ever. I liked the first few bits I had, but then I couldn't really finish my bowl. Here's my blog post on it: http://heatskitchen.com/2015/08/14/cucumber-gazpacho-with-shrimp-relish/

BrendaLRGale

06/18/2011

If I were to make this again, I'd cut back on the lime juice. The shrimp "relish" was delicious, of course (hard to go wrong with shrimp!), so I may just wrap the leftovers in Smart & Delicious tortillas with reduced-fat cheese tonight. Only 6 pts, though!

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Cucumber Gazpacho with Shrimp Relish

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