|
|
|
Summer's Bounty Gazpacho
|
|
|
1
Reviews
|
|
By:
Bertha Capps
|
|
Summer's Bounty Gazpacho Soup Recipe uses ingredients including celery, scallions, cucumber, bell pepper, garlic, tomato juice, tomatoes, sherry vinegar, Worcestershire sauce, shrimp, basil and Greek yogurt creating this tasty gazpacho soup recipe.
|
INGREDIENTS
|
|
3 stalks celery
|
|
2 scallions, with green tops reserved for garnish
|
|
1 English cucumber, peeled, seeded
|
|
1 large red bell pepper, top and seeds removed
|
|
3 garlic cloves
|
|
4 cups low-sodium tomato juice
|
|
1 lb ripe tomatoes, diced
|
|
1 tbsp olive oil
|
|
2 tbsp balsamic, red wine, or sherry vinegar
|
|
2 tsp Worcestershire sauce
|
|
1 tbsp fresh lemon juice
|
|
3 tbsp chopped fresh basil or cilantro
|
|
1/2 tsp hot sauce (optional)
|
|
1 lb cooked, peeled shrimp
|
|
3 tbsp nonfat Greek yogurt
|
|
1/2 medium avocado, peeled and diced
|
|
1/2 cup green scallion tops
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
In a food processor, pulse the first 5 ingredients until coarsely chopped. Add tomato juice and pulse until finely chopped.
|
|
|
|
2:
Transfer to a large bowl. and stir in tomatoes, olive oil, vinegar, Worcestershire, lemon juice, basil, and hot sauce (if desired).
|
|
|
|
3:
Ladle soup into six bowls. Garnish with shrimp, yogurt, avocado, and green scallion tops and serve.
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|