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Photo of Chunky Gazpacho with Avocado & Shrimp by WW

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

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.

Notes

Serving size: 1/2 c soup, 1 shrimp, 1 piece avocado

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