Fresh bread gives gazpacho body, making it a substantial summer entrée soup. Use bread from the bakery section for the best results (bread from the supermarket aisle can be overly soft and sweet).
1 1/2 cups plain low-fat yogurt (not Greek-style)
1/4 cup olive oil, divided
2 tablespoons fresh lime juice
3/4 cup coarsely chopped seeded poblano chile
1/2 cup coarsely chopped green onions
3 ounces whole-wheat bread, crusts removed and torn into bite-size pieces (about 2 cups)
2 cups chopped seeded English cucumber
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 large tomatillos, husks removed, rinsed, and quartered (about 1 lb.)
1 pound medium shrimp, peeled and deveined
Est. added sugars 1g
How to Make It
Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan; cook 3 to 5 minutes or until done. Place 1 3/4 cups cucumber mixture in each of 4 bowls; top evenly with shrimp and remaining 2 teaspoons oil.
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Both of us really liked this variation of gazpacho; as much as we like the traditional pairing of tomato/cucumber/peppers etc, it can be a bit acidic on the DH's stomach. Changes I made were only to accommodate what I had on hand, ie zero fat greek yogurt, kirby cucumbers, bread crumbs I had frozen from assorted crusts. I used a bit of lowfat buttermilk and a little more lime juice to thin out the yogurt mixture and added some sherry vinegar (2-3 Tbls), then let it sit to meld the flavors for about an hour. Sauteed spot prawns we had caught and frozen earlier in the season, leaving the shells on and seasoning them lightly with cumin, chile powder and cayenne, then letting them cool slightly before peeling. Used a sprinkle of the finely chopped poblanos on top of the shrimp and oil. I think a little sprinkle of cilantro, for those who like it, would also be a nice touch. A very refreshing and different version of this lovely soup-recommend highly!
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