Chunky Gazpacho with Sautéed Shrimp

Ingredients

• 1 cup cucumber english divided chopped
• 0.5 cup yogurt plain fat-free greek-style
• 3 tablespoons basil fresh divided chopped
• 1  garlic clove peeled
• 0.1 teaspoon ground pepper red
• 1.5 tablespoons juice of lemon fresh
• 0.8 cup bell pepper red divided chopped
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled
• 1.5 pounds tomatoes red divided cored chopped
• 1.5 cups vegetable juice chilled low-sodium
• 12 ounces tomatoes yellow seeded chopped

Equipment

• bowl
• frying pan
• ladle
• blender
• grill
• grill pan

Directions

1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth.
2. Pour pureed tomato mixture into a large bowl.
3. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth.
4. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
5. Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
6. Add shrimp to pan; grill 2 minutes on each side or until done.
7. Remove from heat.
8. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.