Photo by Alexandra Grablewski
This refreshing, zesty, cold tomato soup couldn’t be simpler to make. All you do it take garden fresh ingredients, whir them in the blender and voilà! Plump bites of shrimp and some crusty bread make it a satisfying meal. It is equally good in a packed lunch as it is served in large cocktail glasses as an elegant appetizer.
1 English cucumber (about 1 pound), seeded and cut into chunks
1 large red or orange bell pepper, cored, seeded and cut into chunks
¼ teaspoon finely chopped garlic
1 quart low-sodium tomato juice
4 medium tomatoes (about 1 pound), diced
2 tablespoons extra-virgin olive oil
4 teaspoons red wine vinegar, or more to taste
Salt and freshly ground black pepper to taste
Hot sauce, to taste
½ pound cooked peeled shrimp, cut into ½-inch pieces
Crusty whole-wheat bread
Thinly slice the green portion of 1 scallion and reserve for garnish. Cut the remaining white portion and whole scallion into chunks. In the bowl of a food processor, combine the scallion, cucumber, bell pepper, and garlic. Pulse until the vegetables are coarsely chopped. Add the tomato juice and pulse until the vegetables are finely chopped. Transfer to a large bowl and stir in the diced tomatoes, olive oil, and vinegar. Season to taste with salt, pepper, and hot sauce. Gazpacho will keep for up to 5 days in an airtight container in the refrigerator.
To serve, transfer the soup to individual bowls or to-go containers. Right before eating, top with the chopped shrimp and scallion greens. Serve with the bread.
Makes 4 servings
Serving size: 2 cups plus 2 slices bread
Calories 360; Total Fat 10 g (Sat Fat 1 g, Mono Fat 5 g, Poly Fat 1.5 g); Protein 22 g; Carb 49 g; Fiber 10 g; Cholesterol 110 mg; Sodium 630 mg
Excellent Source of: Copper, Fiber, Folate, Iron, Niacin, Potassium, Protein, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good Source of: Magnesium, Manganese, Phosphorus, Riboflavin, Vitamin B12, Zinc
Copyright 2016 Ellie Krieger. All Rights Reserved.