Puree the cucumbers with the balsamic vinegar in a food processor for about one minute or until smooth. Pour cucumber puree into a large bowl. Add SPLENDA® Granulated Sweetener and salt. Stir well. Add jicama and stir.
Place the shrimp in a medium bowl and sprinkle with 1/4 teaspoon salt and the cayenne pepper. In a large skillet over high heat, heat the olive oil until lightly smoking. Add the shrimp and cook until they turn pink, about 2 minutes. Remove the shrimp and set aside.
Spoon the sour cream into a large bowl. Add the milk slowly while blending with a wire whisk. Add the cucumber and jicama mixture, shrimp, basil, and the roasted peppers and combine. Chill thoroughly and serve.
Nutrition Info Per Serving
8 servings, Serving Size: 1/2 cup vegetables, 5 shrimp, 1 cup sour cream soup mixture
Calories From Fat
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