Yellow Gazpacho With Shrimp And Avocado Food

SHRIMP GAZPACHO

Shrimp Gazpacho image

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

Ingredients

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

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

GRILLED SHRIMP GAZPACHO

Grilled Shrimp Gazpacho image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pints pico de gallo, spicy, fresh
2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.)
20 colossal boiled shrimp, shells removed
Salt and freshly ground black pepper
1 cup fresh cilantro sprigs, torn into bite size pieces
1 lime, cut into wedges

Steps:

Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

SHRIMP GAZPACHO

Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

SHRIMP GAZPACHO

Shrimp Gazpacho image

Provided by Mary Baker

Categories Soup/Stew Tomato No-Cook Low Cal Shrimp Cucumber Chill Healthy Bon Appétit Oklahoma

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 pound cooked large shrimp, peeled, deveined
3/4 pound large plum tomatoes (about 6), seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 large cucumber, peeled, seeded, chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1 large jalapeño chili, minced
4 1/2 cups tomato juice, chilled
Lemon wedges

Steps:

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.

AVOCADO GAZPACHO

Avocado Gazpacho image

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

GAZPACHO WITH SHRIMP AND AVOCADO RELISH

Gazpacho With Shrimp and Avocado Relish image

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

Ingredients

1 lb large shrimp, peeled and deveined
3/4 cup red bell pepper, chopped
1/4 cup cilantro, chopped
3 tablespoons red onions, chopped
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1 lb plum tomato, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
11 1/2 ounces vegetable juice
1/4 cup red bell pepper, finely chopped
2 tablespoons cilantro, chopped
1 tablespoon red onion, finely chopped
1 teaspoon lemon juice
1 avocado, diced

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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