Gazpacho with Shrimp and Avocado Relish - 17.5g Carbs, 6.2g Fiber
From: Cooking Light, AUGUST 2009
Enjoy a cool summer soup with freshly cooked shrimp and a creamy
avocado relish for a quick weeknight dinner. The shrimp add protein,
making this the perfect one-dish meal. Pair with a warm slice of
grilled garlic bread, perfect for dipping.
Servings: 4
Serving size: 1 cup soup and about 1/3 cup relish
--> Soup
1 lb peeled and deveined large shrimp
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 Tbsp chopped red onion
2 Tbsp fresh lemon juice
3/4 tsp salt
1/2 tsp hot pepper sauce
1 lb plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5-oz can) low-sodium vegetable juice
--> Relish
1/4 cup finely chopped red bell pepper
2 Tbsp chopped fresh cilantro
1 Tbsp finely chopped red onion
1 tsp fresh lemon juice
1 ripe peeled avocado, diced
1. To prepare soup, cook shrimp in boiling water 2 minutes or until
done. Drain and rinse under cold water; coarsely chop shrimp.
2. Combine 3/4 cup bell pepper and next 9 ingredients (through
vegetable juice) in a blender; process until smooth. Stir in shrimp.
3. To prepare relish, combine 1/4 cup bell pepper and remaining
ingredients. Top soup with relish.
Grilled garlic bread:
heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices
French bread with 1 tablespoon olive oil. Add bread to pan; cook
1 1/2 minutes on each side. Rub toast with cut sides of a halved
garlic clove.
Servings: 4
Serving size: 1 cup soup and about 1/3 cup relish
Nutrition per Serving:
250 Calories. 9g Fat, 1.4 Sat, 4.6g Mono, 1.7g Poly, 26g Protein,
17.5g Carbs, 6.2g Fiber, 172mg Cholesterol, 3.9mg Iron,
675mg Sodium, 105mg Calcium
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