Recipe Image

Shrimp Gazpacho

  • 35 m
  • 4 h 35 m
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

    • 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)

Directions

  • 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.
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