Cooking Light ~Cucumber Gazpacho for Brunch

Our Cooking Light Supper Club is hosting a Brunch this month. I am in charge of bringing a soup. I found this recipe for a cool summer gazpacho in the Cooking Light Pages

This is perfect for a light summer meal, or a brunch.

Cucumber Gazpacho with Shrimp Relish
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
First...  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.

Serve at room temperature with the sauted shrimp.
This was a very unique gazpacho. I think it would have been much better without that huge cup of greek yogurt. It overpowered the delicate cucumbers. The shrimp 'relish' sank to the bottom of the bowl ~ making un-appetizing photos. ( But it tasted great )
I think he looks better hanging out on the side.

 
Now . . . let's see what everyone else has brought for our September Brunch.
Jerry has made Savory Sausage Breakfast Rolls
Val is making Leek Potato Fritters
Susan is bringing Monkey Bread
Sara has some Dutch Baby Pancakes
Shelby is bringing a Strata of Tomatoes and Bacon

Y'all enjoy ~
Sandi