Gazpacho With ShrimpSoup fights hunger because it’s filling but it can be low in calories. This is the perfect summer/spring soup made in a blender. Fresh and light, gazpacho can be packed for lunch in a thermos, for an impromptu picnic or even for a day on the beach. Add cooked shrimp to round it out for a fast, late-night dinner when you don’t have time to cook.
2 pounds tomatoes, quartered
1/2 cup chopped red onions
1 cup chopped green or red bell pepper
1/2 small cucumber, peeled, quartered (about 1 cup)
1/4 cup whole almonds
1 clove of garlic, chopped
1 1/2 tsp salt
pinch of cayenne
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/2 pound shrimp, peeled, deveined
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
2 tablespoon fresh cilantro leaves, chopped
non-fat cooking spray
Combine all ingredients for the gazpacho in a blender or food processor. Blend until smooth and refrigerate until serving.
For the optional add-in, sprinkle shrimp with salt and pepper. Coat a large skillet with cooking spray and heat over high heat or heat a grill over high. Cook shrimp 3-4 minutes per side until they're no longer translucent in the center. Top gazpacho with shrimp and cilantro, serve immediately.
Jennifer specialized in cuisine that is healthy, creative and delicious. She’s an active contributor for food publications, like Yoga Life and several cookbooks, Jennifer is also the contributing chef for Self Magazine and Self Dishes.
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