Cucumber Gazpacho with Shrimp Relish

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Directions:

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. 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.

By RecipeOfHealth.com