Chunky Gazpacho with Sautéed Shrimp

Chunky Gazpacho with Sautéed Shrimp Recipe
Photo: John Autry; Styling: Mindi Shapiro
This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight.

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 178
Fat 1.7 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.7 g
Protein 23.8 g
Carbohydrate 17.7 g
Fiber 4.3 g
Cholesterol 168 mg
Iron 4.1 mg
Sodium 581 mg
Calcium 105 mg

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

Preparation

1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.

3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.

Note:

Kathryn Conrad,

August 2010
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