Melon and Yogurt Soup with Curried Shrimp

n this sensational soup, yogurt performs double duty by adding richness and body to the soup and a pleasant tang to the curried shrimp garnish. Perfect for a light supper on a warm evening, this dish is also elegant enough to serve to friends at your next dinner party.

3 Tbsp (45 mL) plus 1/3 cup (80 mL) non-fat plain  yogurt, divided
1 Tbsp (15 mL) Thai red curry paste
1/2 tsp (2 mL) smoked paprika
1 tsp (5 mL) avocado oil, plus extra for garnish
12 large shrimp, peeled, tail removed, and deveined 
1 large ripe cantaloupe
1/3 cup (80 mL) ice cubes
1/4 tsp (1 mL) salt
1/4 English cucumber, seeded and finely diced
1/2 Granny Smith apple, cored and finely diced
1 tsp (5 mL) chopped chives, plus extra for garnish
Cilantro leaves, for garnish

In bowl, whisk together 3 Tbsp (45 mL) yogurt with curry paste, paprika, and oil until smooth. Add shrimp and toss to coat. Set aside to marinate for 20 minutes.

Meanwhile, cut cantaloupe in half. Discard seeds, peel, and cut into chunks. Add to blender or food processor along with remaining 1/3 cup (80 mL) yogurt, ice, and salt. Blend until very smooth. Transfer to bowl or pitcher, and chill while preparing curried shrimp garnish.

Preheat broiler.

Remove shrimp from marinade and place on rimmed baking sheet. Discard remaining marinade. Broil shrimp, turning once halfway through, until cooked through, about 3 to 4 minutes total. Shrimp could also be grilled. Let cool for a couple of minutes before cutting shrimp into large dice. Add to new bowl and mix with diced cucumber, apple, and chives.

To serve, place a large dollop of curried shrimp mixture in centre of 4 chilled soup bowls. Pour melon soup around shrimp and garnish with a drizzle of avocado oil, extra chives, and cilantro, if desired.

Serves 4.

Each serving contains: 116 calories; 7 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 20 g total carbohydrates (16 g sugars, 2 g fibre); 322 mg sodium

source: "A Taste of Yogurt", alive #367, June 2013