Gazpacho With Shrimp And Avocado Relish Recipes
GAZPACHO WITH SHRIMP AND AVOCADO RELISH
With a simple salad and some good bread and you have a fairly easy and delicious summer meal. From Cooking Light
Provided by Abby Girl
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
- Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.
- To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.
Nutrition Facts : Calories 265.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 172.8, Sodium 852.5, Carbohydrate 20.6, Fiber 6.7, Sugar 9.5, Protein 26.7
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- First, prep the tomatoes. Bring a large pot of water to boiling. Cut an “X” on the bottom of each tomato, just deep enough to break the skin. Add the tomatoes to the boiling water for 15 seconds to blanch the tomatoes. Remove and immediately plunge into a bowl of ice water.
- Next, prepare the shrimp. Add the shrimp to the same pot of boiling water that you blanched the tomatoes in. Boil the shrimp for 2 minutes or until pink and no longer translucent. Drain and rinse the shrimp under cold water. Cover and refrigerate until ready to serve.
- Remove the tomatoes from the ice water and gently peel away the skin. After blanching, it should peel away quite easily. Add the tomatoes, cucumber, red bell pepper, cilantro, red onion, lemon juice, olive oil, red wine vinegar, hot sauce, and garlic to a blender. Blend on medium-high until the soup reaches your desired consistency. Stir in salt. Chill the gazpacho in the fridge for at least an hour before serving. The longer it sits, the longer the flavors get to mingle and create magic!
- Just before serving, prepare the relish. Combine red bell pepper, cilantro, red onion, lemon juice, and avocado in a medium bowl.
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