Chunky Gazpacho with Sauteed Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight. Ingredients:
1 1/2 cups chilled low-sodium vegetable juice |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1 1/2 pounds red tomatoes, cored, chopped, and divided |
1 garlic clove, peeled |
1 cup chopped english cucumber, divided |
3/4 cup chopped red bell pepper, divided |
3 tablespoons chopped fresh basil, divided |
1 1/2 tablespoons fresh lemon juice |
12 ounces yellow tomatoes, seeded and chopped |
cooking spray |
1 pound peeled and deveined large shrimp |
1/2 cup fat-free greek-style plain yogurt |
Directions:
1. Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.
3. Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.
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