Gazpacho With Shrimp and Avocado Relish |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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With a simple salad and some good bread and you have a fairly easy and delicious summer meal. From Cooking Light Ingredients:
1 lb large shrimp, peeled and deveined |
3/4 cup red bell pepper, chopped |
1/4 cup cilantro, chopped |
3 tablespoons red onions, chopped |
2 tablespoons lemon juice |
3/4 teaspoon salt |
1/2 teaspoon hot pepper sauce |
1 lb plum tomato, seeded and chopped |
1 medium cucumber, peeled and chopped |
1 garlic clove |
11 1/2 ounces vegetable juice |
1/4 cup red bell pepper, finely chopped |
2 tablespoons cilantro, chopped |
1 tablespoon red onion, finely chopped |
1 teaspoon lemon juice |
1 avocado, diced |
Directions:
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.
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