Gazpacho with Shrimp and Avocado
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- Number of Servings: 6
Ingredients
Directions
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
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.
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.
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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