Turn a classic chilled gazpacho into a main dish soup with the addition of fresh shrimp.

Recipe by Oxmoor House January 1999

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Recipe Summary

prep:
7 mins
chill:
10 mins
total:
17 mins
Yield:
4 (1 3/4-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain and rinse under cold water.

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  • While shrimp cook, chop onion, squash, and pepper; place in a large bowl. Add cooked shrimp, tomatoes, herbs, and picante sauce to vegetable mixture, stirring well. Cover and chill at least 10 minutes.

Source

Cooking Light 5-Ingredient 15-Minute Cookbook

Nutrition Facts

229 calories; calories from fat 9%; fat 2.2g; saturated fat 0.4g; mono fat 0g; poly fat 0g; protein 27.2g; carbohydrates 26.3g; fiber 2.5g; cholesterol 172mg; iron 0mg; sodium 347mg; calcium 0mg.
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