Shrimp Gazpacho

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: bhg.com
 * Prep: 35 minutes | Chill: 4 to 24 hours
 * Makes: Six 1½ cup servings

Ingredients

 * 8 medium ripe tomatoes, peeled, if desired, and chopped (2½ lbs)
 * 1 medium cucumber, chopped
 * 1 medium green or red sweet pepper, seeded and chopped
 * ¾ cup low-sodium vegetable juice or low-sodium tomato juice
 * ½ cup clam juice
 * ¼ cup chopped onion
 * 3 tbsp red wine vinegar
 * 2 tbsp snipped fresh cilantro
 * 2 tbsp olive oil
 * 1 clove garlic, minced
 * ¼ tsp ground cumin
 * 1 x 8oz pkg frozen, peeled, cooked small shrimp, thawed
 * fat-free dairy sour cream (optional)

Directions

 * 1) In a large mixing bowl combine tomatoes, cucumber, sweet pepper, vegetable juice or tomato juice, clam juice, onion, vinegar, cilantro, olive oil, garlic, and cumin.
 * 2) Gently fold the shrimp into the tomato mixture.
 * 3) Cover and chill 4 to 24 hours to allow flavors to blend.
 * 4) To serve, ladle into serving bowls.
 * 5) If desired, top each with a spoonful of sour cream.

Nutritional information
Per serving:
 * 141 Calories | 6g Total Fat | 1g Saturated Fat | 74mg Cholesterol | 154mg Sodium | 15g Carbs | 4g Fiber | 11g Protein
 * Exchanges: 3 Vegetables | 1 Lean Meat