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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • 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

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