Chunky Gazpacho with Sauteed Shrimp - 17.7g Carbs, 4.3g Fiber
From: Kathryn Conrad, Cooking Light, AUGUST 2010
This chilled soup recipe is filled with fresh ingredients
and plated to impress. Serve with homemade pita chips for
a low-calorie dinner delight.
Total: 40 minutes
Servings: 4
1 1/2 cups chilled low-sodium vegetable juice
1/2 tsp salt
1/8 tsp ground red pepper
1 1/2 lb red tomatoes, cored, chopped, and divided
1 garlic clove, peeled
1 cup chopped English cucumber, divided
3/4 cup chopped red bell pepper, divided
3 Tbsp chopped fresh basil, divided
1 1/2 Tbsp fresh lemon juice
12 oz yellow tomatoes, seeded and chopped
Cooking spray
1 lb peeled and deveined large shrimp
1/2 cup fat-free Greek-style plain yogurt
1. Place vegetable juice, salt, ground red pepper, half of red
tomatoes, and garlic in a blender; process until smooth. Pour
pureed tomato mixture into a large bowl. Place the remaining red
tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon
basil, and lemon juice in blender; process until smooth. Add to
pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber,
1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
2. Heat a large grill pan over medium-high heat. Coat pan with
cooking spray. Add shrimp to pan; grill 2 minutes on each side
or until done. Remove from heat.
3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each
serving with 4 ounces shrimp, 2 tablespoons yogurt, and
1 1/2 teaspoons basil.
Servings: 4
Nutrition per Serving:
178 Calories, 1.7g Fat, 1.7g Sat, 0.3g Mono, 0.7g Poly, 23.8g Protein,
17.7g Carbs, 4.3g Fiber, 168mg Cholesterol, 4.1mg Iron, 581mg Sodium,
105mg Calcium
User Reviews:
Laura - It was the best gazpacho I've ever had, so much flavor. The
chunky vegetables make it seem more like a meal than a soup. I took
advantage of the abundance of heirloom tomatoes in season which take
all recipes to a higher level. I also sauteed the shrimp in key lime
garlic oil instead of spray which gave them more flavor as well. I
can't use cooking spray on my pans, anyway, as per the manufacturer.
Made a great summer meal! 08/13/10
Daisy - This is an excellent, refreshing summer soup. It's good
without the shrimp, but I like it better with. The sweetness of
the shrimp plays well off the acidity of the tomatoes and other
ingredients. I think dinner guests would appreciate this tasty
soup. 08/09/10
The Brown Family - We made the soup without the shrimp and it was
just as good on a hot summer day. We just served it with some fresh
bread from our local co-op and it was great. Easy to make and
delicious! 07/29/10
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