Name: Shrimp Gazpacho
Total time: 4 h 35 min
Ingredients: 8 medium ripe tomatoes, peeled, if desired, and chopped (2 1/2 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; 1 (16 ounce) container Fat-free dairy sour cream

Serving Size: 1 1/2 cups

Per Serving:

192 calories; protein 16.9g 34% DV; carbohydrates 16.8g 5% DV; exchange other carbs 1; dietary fiber 4.5g 18% DV; sugars 10.1g; fat 8g 12% DV; saturated fat 1.2g 6% DV; cholesterol 110.6mg 37% DV; vitamin a iu 3117.6IU 62% DV; vitamin c 74.9mg 125% DV; folate 54.2mcg 14% DV; calcium 75.3mg 8% DV; iron 4.6mg 26% DV; magnesium 59.1mg 21% DV; potassium 1035.4mg 29% DV; sodium 371.8mg 15% DV.

Exchanges:

3 vegetable, 1 lean protein

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Shrimp Gazpacho

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