Heirloom Tomato Soup with Shrimp and Avocado - 9.1g Carbs, 8.4g Fiber, 5g Sugar
From: www.recipe4living.com - A summer grilling recipe from Chef Fabio Viviani. Shared by AllisonSC, IL // Prep: 30 min // Cooking: 5 min // Servings: 6
5 medium heirloom tomatoes, seeded and chopped, divided
3 avocados, chopped
1/3 cup red onion, chopped
3 Tbsp fresh basil leaves, chopped
1 tsp fresh thyme leaves
1 Tbsp Bertolli Extra Light Tasting Olive Oil
2 Tbsp lemon juice, divided
1 1/2 cups low sodium vegetable broth
3/4 cup low sodium tomato juice
1 lb uncooked large shrimp, peeled and deveined with tails on
1 Tbsp Bertolli Classico Olive Oil
1/2 tsp crushed red pepper flakes
Dash sweet paprika
Combine half the tomatoes, avocado, red onion, basil, thyme, Extra Light Olive Oil and 1 Tbsp lemon juice in large bowl; set aside.
Process remaining tomatoes, vegetable broth and tomato juice in food processor or blender until smooth. Pour into avocado mixture. Season, if desired, with salt and black pepper. Chill, if desired.
Combine shrimp, Olive Oil, red pepper flakes, remaining lemon juice and paprika. Thread shrimp on skewers*. Grill, turning once, 5 minutes or until shrimp turn pink. Remove shrimp from skewers.
Ladle soup into serving bowls and top with shrimp. Garnish, if desired, with fresh basil leaves.
*If using wooden skewers, soak in water at least 30 minutes prior to use.
Servings: 6
Serving Size: 387 g
Nutrition per Serving: 329 Calories, 221 Calories from Fat, 24.6g Total Fat, 2.8g Saturated Fat, 108mg Cholesterol, 208mg Sodium, 9.1g Total Carbs, 8.4g Dietary Fiber, 5g Sugars, 17.4g Protein --- Vitamin A 9% - Vitamin C 68% - Calcium 2% - Iron 15%
Nutrition Grade: B
Good points: Very high in vitamin B6 - Very high in vitamin C
Bad points: High in cholesterol
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