Ingredients
- 2 1/2 pounds tomatoes (6 yellow tomatoes, about 2 1/2 pounds)
- 1/2 cup red onion
- 1/4 cup diced cucumber (plus 2 tablespoons, divided)
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1 cup nonfat yogurt (plain)
- Salt
- Pepper
- 10 ounces shrimp (cooked)
- 3 scallions, sliced
How to Make
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Step 1: Cut tomatoes in quarters.
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Step 2: Using a blender add the tomatoes, onion, 1/4 cup cucumber, olive oil and balsamic vinegar and blend until smooth.
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Step 3: Divide between two large soup bowls and then spoon the yogurt into the soup; stirring to blend. Salt and pepper to taste. Divide the shrimp among the two bowls and sprinkle with 2 tablespoons diced cucumber and scallions.
We hope you enjoy this recipe!
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