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Chunky Shrimp Gazpacho

Prep time 7 mins
Chill time 10 mins
Yield 4 (1 3/4-cup) servings.
Turn a classic chilled gazpacho into a main dish soup with the addition of fresh shrimp.

Ingredients

  • 3 cups water
  • 1 pound peeled and deveined medium-size fresh shrimp
  • 1/2 medium-size purple onion
  • 1 small yellow squash
  • 1 medium-size green pepper
  • 3 (14-ounce) cans no-salt-added diced tomatoes
  • 1 teaspoon herbes de Provence or 1/2 teaspoon dried thyme and 1/2 teaspoon dried tarragon
  • 3 tablespoons picante sauce

Nutrition Information

  • calories 229
  • caloriesfromfat 9 %
  • fat 2.2 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.2 g
  • carbohydrate 26.3 g
  • fiber 2.5 g
  • cholesterol 172 mg
  • iron 0.0 mg
  • sodium 347 mg
  • calcium 0.0 mg

How to Make It

  1. Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain and rinse under cold water.

  2. While shrimp cook, chop onion, squash, and pepper; place in a large bowl. Add cooked shrimp, tomatoes, herbs, and picante sauce to vegetable mixture, stirring well. Cover and chill at least 10 minutes.

Cooking Light 5-Ingredient 15-Minute Cookbook