Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It’s a different approach, but one that’s just as delicious, especially with a little seaside flair from Old Bay seasoning and lobster or shrimp floated on top. If you don’t have time to cook lobster, buy precooked lobster or ask at the fish counter to have it cooked while you wait.
6 appetizer servings (1 cup each) or 4 entree servings (1 1/2 cups each)
Active Time: 20 minutes |
Total Time: 2 hours 20 minutes
3 cups low-sodium vegetable juice, such as V8 or R.W. Knudsen Very Veggie
1 orange bell pepper, diced
1 1/2 cups diced fennel bulb or celery, plus 1/4 cup fennel fronds or celery leaves, divided
1 cup diced tomato
1/3 cup finely diced red onion
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Old Bay seasoning
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups chopped cooked lobster from two 1- to 1 1/4-pound live lobsters or 2 cups chopped peeled cooked shrimp
1 avocado, chopped
Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.
Top each serving of gazpacho with 1/2 cup lobster (or shrimp) for an entree portion or 1/3 cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).
Per cup :
11 g Fat;
2 g Sat;
7 g Mono;
68 mg Cholesterol;
15 g Carbohydrates;
22 g Protein;
5 g Fiber;
462 mg Sodium;
950 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.