Peel and devein shrimp. Place the shells in a medium saucepan. Add enough water to cover the
shells. Bring to a boil; reduce to simmer for 15 minutes. Strain and reserve the stock; cool.
In a large skillet, heat the oil over medium-high heat. Add shrimp and sauté 2 minutes or until
opaque, stirring occasionally. Remove from heat; stir in the Gazpacho mix, 1 teaspoon salt and
diced tomatoes. Transfer to a bowl; cover and refrigerate.
Place 3 cups of the diced cucumber in a blender or food processor. Add yogurt, lime juice, 1 cup
of the reserved shrimp stock and the remaining 1 teaspoon salt. Process until smooth. Transfer
to a large bowl and stir in the remaining cucumber. Cover and refrigerate until chilled.
To serve, ladle soup into individual bowls; top with shrimp salsa.
Makes 6 servings