Gazpacho is always appreciated during the warmer months, and the baby shrimp add another dimension to this classic dish.
RECIPE INSTRUCTIONS
1. Combine the tomato juice, vinegar and garlic in a large bowl.
2. Combine the bell pepper, tomatoes, cucumber, green onion and celery in a separate bowl and mix well. Add half the vegetable mixture to the bowl with the tomato juice. Purée the other half in a food processor or blender until smooth. Add to the bowl.
3. Add the cilantro, basil, lemon juice, shrimp, jalapeño, salt and pepper to the bowl. Stir gently to combine well. Refrigerate until completely chilled. To serve, garnish each bowl with a little sour cream.
INGREDIENTS
2 1/2 cups tomato juice
4 tsp balsamic vinegar
2 tsp crushed fresh garlic
1 cup diced green bell pepper
1 cup diced red or yellow bell pepper
1 1/4 cups diced tomatoes
2 Tbsp low-fat sour cream
1 cup chopped green onion
1 cup diced celery
1/4 cup chopped cilantro or parsley
2 Tbsp chopped fresh basil
2 Tbsp freshly squeezed lemon juice
3 oz cooked baby shrimp
2 tsp minced jalapeño pepper or hot chili paste, to taste
pinch salt and freshly ground black pepper
2 Tbsp low-fat sour cream
NOTES
Nutritional Analysis per Serving
Calories 58
Protein 4g
Fat 0.5 g
Saturated fat 0g
Carbohydrates 11 g
Cholesterol 18 mg
Sodium 413 mg
Fiber 3g
Prep Time: 20 minutes
Make Ahead: Prepare up to a day in advance and refrigerate until serving time.
Serves 6
