Gazpacho with Shrimp and Avocado Relish

Gazpacho with Shrimp and Avocado Relish Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
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.

Yield:

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

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

August 2009
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