Chunky gazpacho with avocado and shrimp
1
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Here’s the perfect recipe to make when you’ve got a bounty of tomatoes and cucumbers ready to pick in your garden. Plan to invite over guests when you make it because this zingy, chilled soup makes a fuss-free first course dish that’s ideal for summer entertaining. Just give the ingredients a whirl in your food processor and chill until you’re ready to serve. The flavor of the base intensifies in the fridge, so we recommend to whip-it-up the day before you plan to eat it. To make it vegetarian, omit the shrimp and replace it with a dollop of non-fat Greek yogurt.
Ingredients
Tomato
2 large
English cucumber
1 medium
Red bell pepper
1 large
Tomato juice
16 fl oz
Shallot
1 medium
Extra virgin olive oil
1 Tbsp
Sherry vinegar
1 Tbsp
Dill
½ Tbsp
Table salt
1 pinch(es)
Cooked fresh shrimp
8 large
Avocado
¼ item(s)
Lemon
1 item(s), large
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.
3
Serving size: 1/2 c soup, 1 shrimp, 1 piece avocado
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