Heirloom Gazpacho

heirloom-gazpacho Recipe
Quentin Bacon
Chilled soup is just the ticket when fresh tomatoes are in season. Serve with cheese toast or a green salad for a satisfying lunch.

Yield:

Makes 4 servings (serving size: 1 1/4 cups soup and 3 shrimp)

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 142
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 14 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 111 mg
Iron 3 mg
Sodium 209 mg
Calcium 55 mg

Ingredients

2 pounds heirloom tomatoes, coarsely chopped
1 teaspoon chopped garlic
1/2 teaspoon sugar
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
1 cup water
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped yellow and orange bell pepper
1/4 cup chopped fresh basil
1/2 pound cooked peeled and deveined large shrimp, coarsely chopped (about 12 shrimp)

Preparation

1. Pulse first 6 ingredients (through water) in a food processor until finely chopped but not smooth. Stir in salt, black pepper, and bell pepper. Ladle into 4 bowls; top with basil and shrimp.

Note:

Lori Powell,

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note