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Chunky Gazpacho with Sautéed Shrimp

Chunky Gazpacho with Sautéed Shrimp
Photo: John Autry; Styling: Mindi Shapiro
Total time 40 mins
Yield

4 servings

This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight.

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

Nutrition 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

How to Make It

  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.