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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

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