Shrimp Gazpacho Recipe

Light, refreshing and low calorie, this tasty shrimp gazpacho can be made ahead to let the flavors meld. If you don’t have fresh tomatoes on hand, tomato juice will work as a substitute….

Special Diets: Heart Healthy Recipe, Diabetes Recipe, and Gluten Free Recipe

Category: Soups & Salads, Gluten Free, Heart Healthy, and Diabetes Friendly

Ingredients

4 servings

  • 4 garlic cloves, minced
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1/2 lb cooked large shrimp, peeled and deveined
  • 1 1/2 lb vine-ripened tomatoes
  • 1 cup tomato juice (if needed)
  • 1 small cucumber, peeled, seeded and chopped (about 1 cup)
  • 1/2 red bell pepper, chopped
  • 1/2 cup chopped red onion
  • 1 small jalapeño pepper, seeded and minced
  • 2 tsp balsamic vinegar
  • 2 tsp Worcestershire sauce (gluten free if needed)
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • Black pepper to taste
  • 2 Tbsp fresh basil leaves, cut into a chiffonade

Directions

In a medium bowl, combine half of the garlic, 1 tablespoon of the olive oil, the red wine vinegar and the lemon juice. Add the shrimp and toss to combine. Cover and refrigerate for 1 to 2 hours.Fill a large pot halfway full of water, set over high heat and bring to a boil. Blanch and peel the tomatoes: With a paring knife, cut an “X” on the bottom of each tomato. Boil the tomatoes for 15 seconds. With a slotted spoon, remove the tomatoes and transfer to an ice bath. Allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. Discard the peel. Place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 2 cups. In a large bowl, combine the 2 cups tomato juice, cucumber, bell pepper, onion, jalapeño, remaining garlic, remaining 1 Tbsp olive oil, balsamic vinegar, Worcestershire, cumin, salt and black pepper. Transfer about half of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Stir in shrimp mixture. Cover and chill for 2 hours or up to overnight. Serve chilled, garnished with the basil.

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories
120
% Daily Value*
  • Total Fat
    8g
    12%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    86mg
    29%
  • Sodium
    416mg
    17%
  • Total Carbohydrate
    1g
    0%
  • Dietary Fiber
    0
    0%
  • Sugars
  • Protein
    11g
    22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.