13-Minute Meals: Cucumber Gazpacho with Shrimp Relish


Cucumber Gazpacho with Shrimp Relish

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 quarter grape tomatoes
1/3 cup fresh cilantro leaves
2 ½ cups chopped English cucumber
1 cup fate-free whole-milk Greek yogurt
¼ chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic glove, peeled

Heat oil in a large skillet over medium-high heat. Sprinkle shrimp with ¼ teaspoon salt, ¼ teaspoon black pepper, cumin and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes;remove from heat. Add cilantro.

Place remaining ¼ teaspoon salt, remaining ¼ teaspoon black pepper, cucumber and next 6 ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls, top each serving with ¾ cup relish.

Calories 225 FAT 9.6g; CARB 11.5g; PROTEIN 22.7