- Calories 225
- Fat 9.6g
- Satfat 5.1g
- Monofat 1.9g
- Polyfat 0.9g
- Protein 22.7g
- Carbohydrate 11.5g
- Fiber 2.2g
- Cholesterol 139mg
- Iron 2.4mg
- Sodium 557mg
- Calcium 130mg
Cucumber Gazpacho with Shrimp Relish
Photo: Joseph De Leo; Styling: Thom Driver
How to Make It
Step 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.
Step 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.
Step 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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KristenWinters's Review
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Jgray96's Review
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BrendaLRGale's Review
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!
MJByrdic's Review
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Not sure I'd make it again