Do you love soup, but abandon the whole idea as soon as outdoor temperatures crack 70 degrees? As one with an addiction to hot soup in the colder months, I absolutely need the heat to warm me from the inside out and to ward off depression. For me, eating hot soup is like therapy.
However, being served a bowl of hot soup in summertime is about as appealing as a sauna when it’s 90 degrees outside. But my palate sure doesn’t care. In fact, I still crave the veggies in the soup or the natural flavors of the soup I would normally eat when my bones are knocking together from the cold. If not for room temperature soup, which is not only delicious, but equally nutritious, I’m not sure what I’d do.
This recipe includes 22.7 grams of protein, minimal saturated fat, 130 mg of calcium and is packed with flavor you can’t help but fall in love with. It’s great to serve with brunch or part of a light lunch.
- 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
- 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.
- 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.
Source: Cooking Light