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Gazpacho with Shrimp and Avocado Relish

Gazpacho with Shrimp and Avocado Relish
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Prep time 30 mins
Yield

4 servings (serving size: 1 cup soup and about 1/3 cup relish)

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this gazpacho the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Ingredients

  • Soup:
  • 1 pound peeled and deveined large shrimp
  • 3/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped red onion
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 pound plum tomatoes, seeded and chopped
  • 1 medium cucumber, peeled and chopped
  • 1 garlic clove
  • 1 (11.5-ounce) can low-sodium vegetable juice
  • Relish:
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon fresh lemon juice
  • 1 ripe peeled avocado, diced

Nutrition Information

  • calories 250
  • fat 9 g
  • satfat 1.4 g
  • monofat 4.6 g
  • polyfat 1.7 g
  • protein 26 g
  • carbohydrate 17.5 g
  • fiber 6.2 g
  • cholesterol 172 mg
  • iron 3.9 mg
  • sodium 675 mg
  • calcium 105 mg

How to Make It

  1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

  2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.

  3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

  4. Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.