Chunky Shrimp Gazpacho Recipes
CHUNKY SHRIMP GAZPACHO
What a refreshing summertime soup! Fresh and crisp, we could eat this gazpacho every day but especially on a hot summer day. Made with healthy ingredients, you won't feel guilty after eating the whole bowl.
Provided by Roxane R.
Categories Seafood
Time 35m
Number Of Ingredients 18
Steps:
- 1. Cover cooked shrimp with lemon juice. Chill while the rest of the gazpacho is being prepared.
- 2. In a frying pan, over medium heat, lightly stir-fry red onion, celery, and peppers with 2 tsp of olive oil. Make sure veggies are only slightly softened, not over cooked!
- 3. In a large bowl, combine remaining ingredients.
- 4. Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture. Stir all ingredients together well. Enjoy!
WEIGHT WATCHERS QUICK & EASY CHUNKY GAZPACHO
Quick & Easy Gazpacho with just 1 Weight Watchers PointsPlus, 1 Freestyle SmartPoint!
Provided by Martha McKinnon | Simple Nourished Living
Categories Soup
Time 15m
Number Of Ingredients 8
Steps:
- Put all the ingredients in a large bowl and stir to combine.
- Cover and refrigerate until chilled, about 4 hours.
- Taste and adjust seasonings, adding more salt, pepper and vinegar, as necessary, before serving
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 68 kcal, Carbohydrate 14 g, Protein 2 g, Fiber 3 g
SHRIMP GAZPACHO
Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
CHUNKY GAZPACHO RECIPE
Soup is one of your favorite dishes but is it too hot to eat it? Do you want to make a simple recipe to impress your family or guests? If this is your case, you are in the right place (or article)! Here you will learn how to make the famous gazpacho recipe from Spain, and even some curious facts about its history. I will also tell you about the different changes you can make in the recipe to customize it, and other tips that will be very useful.
Provided by Paulina
Categories Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Wash, peel, and chop all the vegetables listed. Make sure to chop the tomatoes in a bowl so you won't lose the tomato juice.
- In a blender or a food processor pour the onion, garlic, parsley, and half of the tomatoes (with their juice) and blend until they reach a puree-like consistency.
- Then add vinegar, olive oil, salt, half the red and green peppers, half the cucumbers, and hot sauce, and continue blending until thick but a little more runny. Transfer to a bowl.
- After that add the remaining chopped tomatoes, cucumber, and bell peppers and mix everything together.
- Refrigerate for at least 2 hours and serve cold.
Nutrition Facts : Calories 59 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHUNKY GAZPACHO
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.
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- Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side or until done. Remove from heat.
- Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.
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- Place the chopped veggies in a bowl, with the minced garlic, then add the vinegar, olive oil, salt, tabasco, and black pepper to taste.
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From weightwatchers.com
Cuisine SpanishTotal Time 1 hr 20 minsServings 8
- Coarsely chop tomatoes, cucumber and red pepper; pulse each type of vegetable (individually) in food processor to a small dice (or use a knife). Place vegetables in a large bowl or container; stir in juice, shallot, oil, vinegar, dill and salt. Chill soup thoroughly for at least one hour or up to overnight.
- When ready to serve, spoon gazpacho into serving glasses or small bowls; top with avocado, shrimp and dill. Serve with lemon wedges.
CHUNKY SHRIMP GAZPACHO RECIPE | MYRECIPES
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Total Time 17 minsCalories 229 per serving
- Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain and rinse under cold water.
- While shrimp cook, chop onion, squash, and pepper; place in a large bowl. Add cooked shrimp, tomatoes, herbs, and picante sauce to vegetable mixture, stirring well. Cover and chill at least 10 minutes.
CHUNKY GAZPACHO WITH AVOCADO & SHRIMP | HEALTHY RECIPES ...
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- Coarsely chop tomatoes, cucumber and red pepper; pulse each type of vegetable (individually) in food processor to a small dice (or use a knife). Place vegetables in a large bowl or container; stir in juice, shallot, oil, vinegar, dill and salt. Chill soup thoroughly for at least one hour or up to overnight.
- When ready to serve, spoon gazpacho into serving glasses or small bowls; top with avocado, shrimp and dill. Serve with lemon wedges.
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