Photo: Joseph De Leo; Styling: Thom Driver
Total Time
20 Mins
Yield
4 servings

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.

Ratings & Reviews

Not sure I'd make it again

BrendaLRGale
August 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/

KristenWinters's Review

MJByrdic
September 14, 2013
N/A

Jgray96's Review

heatskitchen
July 22, 2013
N/A

BrendaLRGale's Review

KristenWinters
June 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!

MJByrdic's Review

Jgray96
June 08, 2011
N/A