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Shrimp Gazpacho
Shrimp Gazpacho
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From: Diabetic Living Magazine
Gazpacho is a delicious cold appetizer or side-dish soup. We've added protein to this version to make it more filling.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 8 medium ripe tomatoes, peeled, if desired, and chopped (2½ pounds)
- 1 medium cucumber, chopped
- 1 medium green or red bell pepper, seeded and chopped
- ¾ cup low-sodium vegetable juice or low-sodium tomato juice
- ½ cup clam juice
- ¼ cup chopped onion
- 3 tablespoons red-wine vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¼ teaspoon ground cumin
- 1 (8 ounce) package frozen, peeled, cooked small shrimp, thawed
- Fat-free dairy sour cream (optional)
Preparation
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Prep
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Ready In
- Combine tomatoes, cucumber, bell pepper, vegetable juice (or tomato juice), clam juice, onion, vinegar, cilantro, olive oil, garlic, and cumin in a large mixing bowl. Gently fold the shrimp into the tomato mixture.
- Cover and chill 4 to 24 hours to allow flavors to blend. To serve, ladle gazpacho into serving bowls. If desired, top each with a spoonful of sour cream.
- Serving size: 1½ cups
- Per serving: 192 calories; 8 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 17 g protein; 54 mcg folate; 111 mg cholesterol; 10 g sugars; 3,118 IU vitamin A; 75 mg vitamin C; 75 mg calcium; 5 mg iron; 372 mg sodium; 1,035 mg potassium
- Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (62% dv), Iron (28% dv)
- Carbohydrate Servings: 1
- Exchanges: 3 vegetable, 1 lean protein
