Gazpacho is usually served as a cold appetizer or a side dish soup. Adding shrimp to it makes it more of an entree. Since it is only 220 calories per serving, add a handful of baked tortilla chips and dip them in the soup.
Prep time: 15 min + 2 hours chilling time
5 plum tomatoes
1 Hass avocado, peeled and chopped
2 tablespoons basil leaves, chopped
3 tablespoons lime juice
½ teaspoon salt
1 cucumber, peeled and chopped
½ sweet onion, chopped
1 red bell pepper
1 clove garlic
2 cups low sodium tomato juice
¼ cup fresh basil leaves
1 pound steamed peeled and deveined jumbo shrimp
If you like it spicy: ½ jalapeno Chile pepper
Chop one of the tomatoes and add to avocado, chopped basil, 1 tablespoon of lime juice, ¼ teaspoon of salt, ¼ cup of cucumber, 2 tablespoons of onion. Cover and refrigerate.
Combine bell pepper. Garlic, tomato juice, Chile pepper (optional), basil leaves, and the remaining tomatoes, 2 tablespoons of lime juice, ¼ teaspoon of salt, cucumber, and onion in a blender or food processor. Process until smooth. Transfer to a bowl and chill for 1 to 2 hours.
Divide the gazpacho into 4 bowls equally. Spread the avocado mixture over each serving and add a few shrimps to the bowls.
1 serving = 2 cups
Total fat 7 g
Saturated fat 1 g
Sodium 640 mg
Carbohydrates 19 g
Dietary Fiber 6 g
Protein 22 g
This recipe was taken and adapted from the 400 Calorie Fix book by Liz Vaccariello