Gazpacho with Shrimp and Avocado

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  • Number of Servings: 6
Ingredients
Cucumber (with peel), cut crosswiseRed Ripe Tomatoes, quarteredSweet peppers (bell), quarteredOnions, raw, .quarteredCilantro, raw, 3 tbsp choppedParsley, 2 sprigs, choppedGarlic, 2 tsp*Lemon Juice, 5 tbsp*Tomato juice, with salt added, 2 cup Water, tap, 1 cup *Avacodo (CA) 1/2 avocadoShrimp, 8 medium sliced in half6 Sprigs fresh cilantro
Directions
Take half of the cucumber, tomatoes, onions, and green peppers. Add chopped cilantro, parsley, garlic and 4 tbsp of lemon juice. Put it in a blender or food processor and blend until liquid.
Add the remaining cucumber, tomato, onion, and green pepper. Pulse or blend a few times to blend it, but make it still a bit chunky. Stir in the tomato juice and water.
Dice the avocado with 1 tbsp lemon juice. Serve the soup with garnish of the avocado, shrimp and cilantro.

Serving Size: Makes about 6 cups

Number of Servings: 6

Recipe submitted by SparkPeople user ATHENA635.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 52.8
  • Total Fat: 1.2 g
  • Cholesterol: 12.2 mg
  • Sodium: 234.8 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

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