Chilled Shrimp and Jicama Soup with Basil
A colorful, stylish soup, ideal as an appetizer or serve larger portions for a light lunch.
2 medium cucumbers, peeled, seeded and chopped
1/4 cup balsamic vinegar
1 pound jicama, peeled and cut into 1/4-inch dice
2 tablespoons Splenda® Granulated No Calorie Sweetener
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
- Purée the cucumbers with the balsamic vinegar in a food processor for about one minute or until smooth. Pour cucumber purée 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.
Nutritional Information 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 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.