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Cucumber Gazpacho with Shrimp Relish

Jul 01, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This 20-minute soup is light, fresh, and perfect with some of your favorite crusty bread. (Use some of that leftover French baguette from the Golden Gazpacho ) A simple blend of cucumber, chicken broth, Greek yogurt, onion, fresh lime juice, garlic, and red pepper comprise the base. A flavorful relish of shrimp, tomatoes, cilantro, cumin, and paprika compliment the lightness of the soup perfectly.

Ingredients – Serves 4
  • 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 plain whole-milk Greek yogurt
  • ¼ cup chopped onion


1. 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; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.

2. Place remaining ¼ teaspoon salt, ¼ teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with ¾ cup shrimp relish.

“Heirloom Tomato and Beet Salad.” Cooking Light: Fresh, Fast, Food; Best Summer Recipes. Time Inc. Lifestyle Group. 2015. Print.

Rhea Torreon
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