
Chunky Gazpacho with Avocado & Shrimp
1
PersonalPoints™ per serving
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
Fresh tomato(es)
2 large, heirloom, cored
English cucumber(s)
1 medium, peeled, halved lengthwise
Sweet red pepper(s)
1 large, cored, seeded
Tomato juice
16 fl oz, or vegetable juice (such as V-8)
Uncooked shallot(s)
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 shrimp
8 large, large sized, peeled
Lemon(s)
1 medium, cut into wedges