Cucumber Gazpacho With Shrimp Relish

• 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

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; saute 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.

extravirgin olive oil, shrimp, salt, black pepper, ground cumin, paprika, quartered grape tomatoes, fresh cilantro, cucumber, chicken broth, wholemilk, onion, lime juice, ground red pepper, garlic

Taken from www.myrecipes.com/recipe/cucumber-gazpacho-with-shrimp (may not work)