- Gazpacho:
- 3 cucumbers, peeled and chopped
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup chopped green bell pepper
- 1 clove garlic
- 1 cup low-sodium chicken stock
- 1 cup low-fat Greek-style yogurt (such as Fage Total 2%)
- Sandwich:
- 1 pound pre-shelled and cleaned jumbo shrimp
- 1 tablespoon salt-free cajun spice
- 1 cup dried garlic flakes
- 1 teaspoon paprika
- 1 pinch salt (or more to taste)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 large red bell pepper, seeded and sliced lengthwise
- Large whole-wheat baguette, sliced in half lengthwise and cut into 4 5-inch pieces
- Preheat oven to 400 degrees F.
- Puree all gazpacho ingredients except yogurt in blender until smooth. Pour into bowl. Whisk in yogurt, cover, and place in freezer.
- Toss shrimp with Cajun spice, garlic, paprika, and salt and set aside.
- Heat olive oil in large nonstick saucepan on medium-high. Add onion and pepper and saute, shaking pan, until softened, 4 to 5 minutes. Add 1 to 2 tablespoons water and continue cooking for 3 to 4 minutes.
- Turn heat up to high, add shrimp, and saute until pink, about 3 minutes.
- Hollow out baguette pieces, leaving only crust. Place on baking sheet and toast in oven until crust is crispy, 2 to 3 minutes.
- To assemble, place 1/4 shrimp-onion mixture on each baguette bottom and cover with baguette top. Serve with ice-cold gazpacho on side.