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20 minute dinner recipes

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Seaside Tomato Gazpacho

http://www.eatingwell.com/recipes/seafood_tomato_gazpacho.html

From EatingWell:  July/August 2013

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

Ingredients

Preparation

  1. 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.
  2. 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).

Nutrition

Per cup : 252 Calories; 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