D and I made this together. We sort of followed the recipe...all the ingredients stayed the same, but I like chunky gazpacho, so we didn't puree everything. It was very easy.
We would have again. We had with Corn Bread.
Gazpacho with Shrimp and Avocado Relish
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| Photo by ALB |
Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.
Yield: 4 servings (serving size: 1 cup soup and about 1/3 cup relish)
Prep time:30 Minutes
Ingredients
Soup:
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 tablespoons chopped red onion
2 tablespoons fresh lemon juice
3/4 teaspoon salt (didn't use)
1/2 teaspoon hot pepper sauce
1 pound plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5-ounce) can low-sodium vegetable juice (used Zing Zang), and added more, at the end
Relish:
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced
Preparation
1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender (we chopped the red bell pepper, cilantro, onion, and cucumber and put the rest of the ingredients (not shrimp) in the blender); process until smooth. Stir in shrimp.
3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.
Nutritional Information
Calories: 250; Fat: 9g; Saturated fat: 1.4g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 1.7g; Protein: 26g; Carbohydrate: 17.5g; Fiber: 6.2g; Cholesterol: 172mg; Iron: 3.9mg; Sodium: 675mg; Calcium: 105mg
Cooking Light AUGUST 2009
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