Chunky Gazpacho with Avocado & Shrimp
1
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Omit the shrimp for a vegetarian version of this refreshing summer soup. The flavour of the base intensifies in the fridge so make it the day before you plan to eat it.
Ingredients
Tomato
2 large, heirloom, cored
English cucumber
1 medium, peeled, halved lengthwise
Red bell pepper
1 large, cored, seeded
Tomato juice
16 fl oz, or vegetable juice (such as V-8)
Shallots
1 medium, minced
Olive oil
1 tbsp(s)
Sherry vinegar
1 tbsp(s)
Fresh dill
2 tbsp(s), chopped (plus extra for garnish)
Kosher salt
1½ tsp(s)
Avocado
½ tsp(s), cut into 8 chunks
Cooked frozen shrimp
8 large, large sized, peeled
Lemon
1 medium, cut into wedges
Instructions
1
Coarsely chop tomatoes, cucumber and red pepper; pulse each type of vegetable (individually) in food processor to a small dice (or use a knife). Place vegetables in a large bowl or container; stir in juice, shallot, oil, vinegar, dill and salt. Chill soup thoroughly for at least one hour or up to overnight.
2
When ready to serve, spoon gazpacho into serving glasses or small bowls; top with avocado, shrimp and dill. Serve with lemon wedges.
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