Gazpacho with Shrimp and Avocado Relish

By á-4131

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.


Yield: 4 servings (serving size: 1 cup soup and about 1/3 cup relish)
Prep time:30 Minutes
6 points plus

Calories: 250
Fat: 9g
Saturated fat: 1.4g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 1.7g
Protein: 26g
Carbohydrate: 17.5g
Fiber: 6.2g
Cholesterol: 172mg
Iron: 3.9mg
Sodium: 675mg
Calcium: 105mg

Ingredients

• Soup:
• 1 pound peeled and deveined large shrimp
• 3/4 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped red onion
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1 pound plum tomatoes, seeded and chopped
• 1 medium cucumber, peeled and chopped
• 1 garlic clove
• 1 (11.5-ounce) can low-sodium vegetable juice
• Relish:
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped red onion
• 1 teaspoon fresh lemon juice
• 1 ripe peeled avocado, diced

Preparation

Step 1

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.