This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight.
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
1 pound peeled and deveined large shrimp
1/2 cup fat-free Greek-style plain yogurt
How to Make It
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.
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.
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.
Love gazpacho in all its variations. Usually use V8 juice, shallots, heirlooms tomatoes, some mixed color peppers, any veggie you like. Chop any veggies you like, add some heat with a light pepper like ancho or some hot sauce, herbs as you like. Made a couple of batches this summer, and ate both myself. Haven't topped them with anything, but one of my favorite cooking magazines typed it with grilled shrimp. Looked wonderful too. Will try this recipe this summer.
I love this recipe. It tastes light and fresh. I have made it two times and did it a little different each time. I did not use yogurt, shrimp, or the extra basil for garnish either time. Both times I used chicken broth instead of vegetable broth just because that is my preference. The first time, I did not use yellow tomatoes, I used regular red ones from my garden. The second time, I used 1 teaspoon dried basil rather than fresh and added 1/4 cup onions. It tasted about the same both times so I would suggest saving some money and using all red tomatoes if you don't mind not having the extra color in your soup. It is perfect for a snack between meals and is a great way to work raw vegetables into your diet.
It was the best gazpacho I've ever had, so much flavor. The chunky vegetables make it seem more like a meal than a soup. I took advantage of the abundance of heirloom tomatoes in season which take all recipes to a higher level. I also sauteed the shrimp in key lime garlic oil instead of spray which gave them more flavor as well. I can't use cooking spray on my pans, anyway, as per the manufacturer. Made a great summer meal!
This is an excellent, refreshing summer soup. It's good without the shrimp, but I like it better with. The sweetness of the shrimp plays well off the acidity of the tomatoes and other ingredients. I think dinner guests would appreciate this tasty soup.