Cucumber Gazpacho with Shrimp Relish

Ingredients

  • 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
  • + 8 more ingredients
    • 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

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 peppe...

View full recipe at SpringPad

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