Gazpacho Soup With Shrimp

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Cooking time: 2 minutes
Preparation time: 10 minutes

Makes: 2 servings

    

Ingredients

• 1 1/2       cucumbers, chopped (with skins and seeds)
• 1             lime, peeled
• 1             avocado, peeled
• 8 oz.       non-fat plain yogurt
• 4 oz.       non-fat or low-fat milk
• 2 T.         balsamic vinegar
• 1 t.          chicken soup base (Minor's) or 1 cube bouillon
• 1 t.           honey
• 6 oz.        cooked shrimp
• 1 T.         mild olive oil
• 4             mint leaves, thinly sliced

    

Directions

1. Put all ingredients (except shrimp, mint leaves, and oil) in a blender. Blend until creamy. Refrigerate.
2. Heat oil in a wok and stir-fry shrimp 2 minutes.
3. Pour cold soup into two bowls, top with hot shrimp and sliced mint leaves.

This soup can be prepared in advance and taken to a picnic, topped with cooked but cold shrimp. My recipe was adapted from one in the June 22, 2005 San Francisco Chronicle.

 

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