3/4 pound cooked shrimp
1 cup low-sodium tomato juice
1 cup diced ripe tomatoes
1/2 cup diced Vidalia or red onion
1/4 cup plus 2 tablespoons diced cucumber (divided use)
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 cup nonfat, plain yogurt
Salt and freshly ground black pepper
2 scallions sliced (about 1/2 cup)
Divide tomato juice, tomatoes, onion and 1/4 cup cucumber between 2 large soup bowls. Divide olive oil, balsamic vinegar and yogurt between the bowls. Stir to blend. Add salt and pepper to taste. Divide the shrimp between the two bowls and sprinkle remaining 2 tablespoons diced cucumber and scallions on top. Makes 2 servings.
Per serving: 344 calories (21 percent from fat), 8.0 g fat
(1.4 g saturated, 3.9 g monounsaturated), 261 mg cholesterol,
44.0 g protein, 23.9 g carbohydrates, 3.1 g fiber, 369 mg sodium.
Olive oil spray
2 slices whole grain bread
2 ounces sliced Manchego cheese (about 1/3 cup)
Spray bread with olive oil spray. Place in toaster oven or under the broiler for 30 seconds. Remove and place cheese over toast. Return to oven for 2 minutes or until cheese melts. Serve with the soup. Makes 2 servings.
Per serving: 186 calories (50 percent from fat), 10.4 g fat
(5.7 g saturated, 0.5 g monounsaturated), 31 mg cholesterol,
11.2 g protein,13.0 g carbohydrates, 1.9 g fiber, 243 mg sodium.