Shrimp-Topped Gazpacho
This refreshing Spanish soup is one of the best recipes for homegrown tomatoes and cucumbers. The shrimp make a delicious garnish as well as boosting the protein, so you can serve the soup as a main dish.
Ingredients
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2 large ripe tomatoes, cored and quartered
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1 sweet red pepper, cut into 1-inch pieces
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1 cucumber, seeded and cut into 1-inch pieces
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1/2 small sweet onion (such as Vidalia), finely chopped (about 1/3 cup)
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1/2 cup sherry vinegar
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2 garlic cloves, minced
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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3-1/2 cups spicy vegetable juice
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1/4 teaspoon hot pepper sauce
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1/4 cup sour cream
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12 cooked shrimp, cut into pieces
Directions
1.
Place tomato quarters in a food processor and pulse 12 times. Remove to a large bowl.
2.
Place red pepper and cucumber in food processor and pulse 12 times; add to tomato in bowl. Stir in onion, vinegar, garlic, salt and black pepper; let stand 5 minutes.
3.
Add vegetable juice, 1/2 cup water and hot sauce to vegetables in bowl and refrigerate for at least 2 hours.
4.
To serve: Divide soup evenly among 4 bowls; top each with 1 tablespoon sour cream and some of the chopped shrimp
Nutrition information
Calories 214, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 136 mg, Sodium 975 mg, Carbohydrate 20 g, Fiber 3 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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