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Quentin Bacon Photo by: Quentin Bacon

Heirloom Gazpacho

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

Health JULY 2010

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

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.

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 14g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 111mg
  • Iron: 3mg
  • Sodium: 209mg
  • Calcium: 55mg
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Heirloom Gazpacho recipe

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