Cucumber Gazpacho with Shrimp Relish
Ingredients
- for the soup:
- 2 and ½ cups chopped English cucumber
- 1 cup low-sodium vegetable broth
- 1 cup whole-milk plain Greek yogurt
- 1/4 of a large onion
- juice from 1/2 a lime
- 1 clove garlic, peeled
- salt and pepper, to taste
- for the shrimp relish:
- 2 tsp. olive oil
- 1/2 pound shrimp, peeled, deveined, and roughly chopped
- 1/2 tsp. ground cumin
- 1 cup grape tomatoes, roughly chopped
- 1/3 cup fresh cilantro, chopped
Instructions
- For the soup. Combine cucumber, vegetable broth, yogurt, onion, lime juice and garlic in a food processor. Pulse until smooth. Season with salt and pepper, if needed. Chill the soup in the refrigerator for 30 minutes or up to a day before serving. Top soup with a serving of shrimp relish (below).
- For the shrimp relish. In a medium pan heat olive oil and cook shrimp until pink, about 2 minutes. Remove pan from heat and toss shrimp with cumin, tomatoes and cilantro.
Notes
adapted slightly from Cooking Light, April 2011