
Chunky Gazpacho with Avocado & Shrimp
1
Points® value
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