CHUNKY GAZPACHO WITH AVOCADO AND SHRIMP

By Clarabell

1/2 c soup & one shrimp = 2SP

Ingredients

• 2 large heirloom tomatoes, cored
• 1 medium English (seedless) cucumber, peeled and halved lengthwise
• 1 large red bell pepper
• 16 oz tomato juice or vegetable juice such as V8
• 1 medium shallot, minced
• 1 T extra-virgin olive oil
• 1 T sherry vinegar
• 2 T chopped fresh dill, plus extra for garnish
• 1 1/2 t Kosher salt
• 1/2 medium avocado, cur into 8 chunks
• 8 large peeled, cooked shrimp
• 1 medium lemon, cut into 8 wedges

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1. Coarsely chop tomatoes, cucumber, and red pepper, in a food processor, individually pulse each type of vegetable to coarse puree, or use a knife. Place vegetables in a large bowl or container; stir in juice, shallot, oil, vinegar, chopped dill and salt. Chill this soup thoroughly for at least 1 hour or up to overnight.

2. When ready to serve, spoon gazpacho into serving glasses or small bowls; top with avocado, shrimp and dill. Serve with lemon wedges.