Chunky Gazpacho With Sautéed Shrimp

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Ingredients

1 1/2 cups chilled low-sodium vegetable juice

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1 1/2 pounds red tomatoes, cored, chopped, and divided

1 garlic clove, peeled

1 cup chopped English cucumber, divided

3/4 cup chopped red bell pepper, divided

3 tablespoons chopped fresh basil, divided

1 1/2 tablespoons fresh lemon juice

12 ounces yellow tomatoes, seeded and chopped

Cooking spray

1 pound peeled and deveined large shrimp

1/2 cup fat-free Greek-style plain yogurt

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