Healthy Springtime Lunch Gazpacho

Spring begins in March and continues until mid-June, bringing warmer temperatures and longer daylight hours. Yet, for many people these spring days are spent working long hours, which can result in a combination of stress, high blood pressure and unhealthy diets.

Finding time to make a healthy lunch can be a challenge, but here is one idea for a quick, healthful and flavorful meal to give you the energy to last the afternoon. Make springtime a great time to start fresh and make eating healthy a priority.

Tangy Shrimp Gazpacho

Make this up the evening before and keep it chilled for a cool, flavorful lunch on a warm spring day.

8 large peeled shrimp

½ tablespoon olive oil

1 1/2 cups tomato juice

½ of a peeled cucumber, seeded and chopped

1/3 cup medium salsa

1 tablespoon red vinegar

Salt, pepper, red pepper sauce to taste

Combine all ingredients except shrimp in a bowl with a lid. In a non-stick skillet with a little additional olive oil, cook shrimp over medium high heat for a minute on each side. Let shrimp cool, and keep in a separate container until serving.