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This recipe, from the latest issue of Cooking Light, is summery, fresh and a good way to use garden tomatoes.



1 lb. peeled and deveined large shrimp

3/4 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

3 tablespoons chopped red onion

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon hot pepper sauce

1 lb. plum tomatoes, seeded and chopped

1 medium cucumber, peeled and chopped

1 garlic clove

1 can (11.5 oz.) low-sodium vegetable juice


1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon finely chopped red onion

1 teaspoon fresh lemon juice

1 ripe peeled avocado, diced


To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.

To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

Optional: Serve with grilled garlic bread: Heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

Serves 4.