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. Source: EatingWell Magazine, July/August 2013

Carolyn Casner
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Ingredients

Directions

  • 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.

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  • 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).

Tips

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.

Nutrition Facts

252 calories; 11.2 g total fat; 68 mg cholesterol; 462 mg sodium. 15.1 g carbohydrates; 22.5 g protein; Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
08/16/2018
Absolutely delicious Wonderful variety and richness of flavors and textures. I opted for celery rather than fennel and shrimp rather than lobster and I didn't use the avocado garnish (just personal preference). Had it for supper on a hot evening and we were delighted. I said this would make a great appetizer for a dinner party. My husband replied Yes but what would we do for a main course? This sets expectations really high. Weight Watchers members: As a main dish (1 & 1/2 cups plus the seafood) this has only 7 points with the avocado. Without the avocado it's only 4 points. You can't beat that! Pros: Refreshing flavorful satisfying Read More