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Heirloom Gazpacho

Quentin Bacon
Total time 15 mins
Yield

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

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

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)

Nutrition 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

How to Make It

  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.