Rating: 4.5 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 9

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this gazpacho the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Recipe by Cooking Light August 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 cup soup and about 1/3 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

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  • Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.

  • To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

  • Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

Nutrition Facts

250 calories; fat 9g; saturated fat 1.4g; mono fat 4.6g; poly fat 1.7g; protein 26g; carbohydrates 17.5g; fiber 6.2g; cholesterol 172mg; iron 3.9mg; sodium 675mg; calcium 105mg.
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