Cucumber Gazpacho with Shrimp Relish

Cooking Light, April 2011

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 quartered grape tomatoes

1/3 cup fresh cilantro

2 ½ cups chopped English cucumber

1 cup fat-free, lower-sodium chicken broth

1 cup whole-milk plain Greek yogurt

¼ cup chopped onion

2 tablespoons fresh lime juice

Dash of ground red pepper

 1 large garlic clove, peeled

Thawing out the shrimp under a running tap of cool water.

Quartering the grape tomatoes is going to feel like the most needlessly meticulous thing you've ever done. But DO IT. It's sooo worth it. 

Chop chop chop chop chop

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

See? See how pretty the chopped tomatoes are?

Add cilantro.

Place remaining ¼ teaspoon salt, ¼ teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. 

Unprocessed. 

Processed!

Ladle 1 cup soup into each of 4 bowls; top with ¾ cup relish.  

Served up with a store-bought roll as a side!

My Rating: 5/5 "This stuff is PHENOMENAL. The flavors all complement one another perfectly. The textures are wonderful to boot. And you can eat the serving pictured above and come out both satisfied and light on your feet. This gets all of the thumbs up."