Ingredients
- 1 1/2 cups chilled low-sodium vegetable juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 1/2 pounds red tomatoes, cored, chopped, and divided
- 1 garlic clove, peeled
- 1 cup chopped English cucumber, divided
- 3/4 cup chopped red bell pepper, divided
- 3 tablespoons chopped fresh basil, divided
- 1 1/2 tablespoons fresh lemon juice
- 12 ounces yellow tomatoes, seeded and chopped
- Cooking spray
- 1 pound peeled and deveined large shrimp
- 1/2 cup fat-free Greek-style plain yogurt
Preparation
1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.
3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.
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