Chunky gazpacho with avocado and shrimp
1
Points® value
Total Time
1 hr 20 min
Prep
20 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, 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)
Shallot
1 medium, minced
Extra virgin olive oil
1 Tbsp
Sherry vinegar
1 Tbsp
Dill
½ Tbsp, chopped (plus extra for garnish)
Table salt
1 pinch(es), or to taste
Cooked fresh shrimp
8 large
Avocado
¼ item(s), medium, diced
Lemon
1 item(s), large, cut into 8 wedges