Recipe

Chilled Shrimp And Jicama Soup With Basil Recipe

Add Step-by-Step Photos	Princesa9580 / All my dishes 1 year, 10 months ago Servings are set as an appetizer, but I make this to serve my family for dinner. Add some toasted garlic bread or a dinner roll and you are good to go to serve 4 for dinner or lunch. Prep:20m Cook:5m Servings:8	Princesa958
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Ingredients

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® 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

Directions

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.

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Comments

kukla 1 year, 10 months ago said:
This sounds like a unique soup, great for a hot summer's day! It was the jicama that caught my eye, and makes it so unique! Thanks for a wonderful post, Princesa :)

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