Gazpacho with Shrimp

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Soup fights hunger because it’s filling and 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.

Serves 4

Ingredients

Gazpacho
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 garlic
1 1/2 teaspoons salt
pinch of cayenne
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice

Optional Add-ins
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

Directions

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 no longer translucent in the center. Top gazpacho with shrimp and cilantro, serve immediately.

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Make It A Meal

The recipe featured above goes nicely with Stuffed Mushrooms and Cherry Peppers.

Wine Pairing

Rose or Pinot Blanc