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A colorful, stylish soup - ideal as an
appetizer or serve larger portions for a light lunch.
Chilled Shrimp and
Jicama Soup with Basil
- 2 medium cucumbers, peeled, seeded and
1/4 cup balsamic vinegar
1 pound jicama, peeled and cut into 1/4-inch dice
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons salt
8 ounces small raw shrimp, peeled and deveined
1/4 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons olive oil
2 1/2 cups 2% reduced fat milk
2 1/2 cups low fat sour cream
1/2 cup chopped basil
1 medium red bell pepper, roasted, peeled and cut into 1/4 inch
by 1 inch strips
1 medium yellow bell pepper, roasted, peeled and cut into 1/4
by 1 inch strips
- Puree the cucumbers with the balsamic
vinegar in a food processor for about one minute or until smooth.
Pour cucumber puree into a large bowl. Add SPLENDA® Granulated
Sweetener and salt. Stir well. Add jicama and stir.
- Place the shrimp in a medium bowl and
sprinkle with 1/4 teaspoon salt and the cayenne pepper. In a
large skillet over high heat, heat the olive oil until lightly
smoking. Add the shrimp and cook until they turn pink, about
2 minutes. Remove the shrimp and set aside.
- Spoon the sour cream into a large bowl.
Add the milk slowly while blending with a wire whisk. Add the
cucumber and jicama mixture, shrimp, basil, and the roasted peppers
and combine. Chill thoroughly and serve.
Makes 8 servings.
Preparation Time: 20 Minutes
Total Time: 50 Minutes
Nutrition Info Per Serving (1/8 of recipe):
Calories 220 | Calories from Fat 110 | Fat 12g (sat 7g) | Cholesterol
80mg | Sodium 770mg | Carbohydrates 17g | Fiber 4g | Sugars 8g
| Protein 12g
Recipe is courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.
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