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Red and Yellow Gazpacho and Grilled Shrimp with a KICK
1 1/2 cups low sodium tomato juice
1/4 teaspoon ground red pepper flakes
1/2 teaspoon ground black pepper
1 1/2 pounds red tomatoes, cored and chopped
1 garlic clove, peeled
1 cup cucumber, chopped
3 tablespoons fresh basil, chopped
1 1/2 tablespoons fresh lemon juice
12 ounces yellow tomatoes, chopped
cooking spray
1 pound peeld fresh shrimp
1/2 cup fat free greek yogurt
1. Put tomato juice, ground red pepper, black pepper, half of your red tomatoes, and garlic into blender and process until smooth. Pour pureed tomato mixture into large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1 tablespoon basil, and lemon juice into blender and process until smooth. Add pureed tomato mixture to bowl and stirl in your remaining 1/3 cup cucumber, and chopped yellow tomatoes. Cover and chill for about 30 minutes.
2. Peel your shrimp. Place each shrimp onto skewers so they are easier to cook on the grill. Set your grill to a medium temperature. Coat your grill with cooking spray. Add shrimp to the grill and cook for about 2-3 minutes on each side or until done. Remove from grill.
3. Take shrimp off of the skewers (don't burn yourself!). Cut each shrimp in half. Ladle about 2 cups of soup into each of the bowls. Add 4 ounces of grilled shrimp to each bowl, 2 tablespoons of greek yogurtm and 1 teaspoon of chopped basil. Serves 4. Enjoy!
Approx: 200 calories per serving, 2 grams fat, 24 grams protein, 4 grams Fiber, 581 mg sodium
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