Shrimp Gazpacho
Gazpacho is usually served as a cold appetizer or side-dish soup. We add shrimp to this version to make it a main dish.
Prep Time:
35 mins
Total Time:
4 hrs 35 mins
Servings:
six 1-1/2-cup servings
Ingredients
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8 medium ripe tomatoes, peeled, if desired, and chopped (21/2 pounds)
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1 medium cucumber, chopped
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1 medium green or red sweet pepper, seeded and chopped
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3/4 cup low-sodium vegetable juice or low-sodium tomato juice
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1/2 cup clam juice
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1/4 cup chopped onion
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3 tablespoons red wine vinegar
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2 tablespoons snipped fresh cilantro
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2 tablespoons olive oil
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1 clove garlic, minced
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1/4 teaspoon ground cumin
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1 8-ounce package frozen, peeled, cooked small shrimp, thawed
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Fat-free dairy sour cream (optional)
Directions
1.
In a large mixing bowl combine tomatoes, cucumber, sweet pepper, vegetable juice or tomato juice, clam juice, onion, vinegar, cilantro, olive oil, garlic, and cumin. Gently fold the shrimp into the tomato mixture.
2.
Cover and chill 4 to 24 hours to allow flavors to blend. To serve, ladle into serving bowls. If desired, top each with a spoonful of sour cream. Makes six 1-1/2-cup servings.
Nutrition information
Calories 141, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 154 mg, Carbohydrate 15 g, Fiber 4 g, Protein 11 g. Daily Values: Vitamin A 22%, Vitamin C 121%, Calcium 3%, Iron 37%. Exchanges: Vegetable 3, Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Spinach, Feta, and Tomato Quiche
The filling here can be replaced with your favorite veggies and cheese, and you can increase the amount of quiche batter for larger pies using this simple equation: count i/2 cup milk for every egg used. The recipe will also work in a prepared piecrust.
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