GAZPACHO WITH SHRIMP
Notes
Nutrition per Serving Cal: 117.4 • Fat: 3.8g • Carb: 16.5g • Protein: 6.7g • Fiber: 4.7g • Sugar: 3.9g
Ingredients
- 3 stalks celery
- 1 hothouse cucumber, seeded & peeled finely chopped
- 1 lb. tomatoes, quartered
- 1/2 red onion, chopped
- 1 jalapeño, seeded
- 5 scallions, rough chop
- 2 bell peppers, seeded & diced large
- 1 clove garlic, minced fine
- 3 Tbsp cilantro, chopped
- 2 Tbsp parsley, chopped
- 1 1/2 cups V8 juice, low sodium
- 1/4 cup citrus champagne vinegar
- 1/2 tsp salt
- 1 tsp olive oil
- 1/2 avocado, cubed
- 18 medium shrimp, peeled and deveined
- S&P
- cayenne
- Roughly chop all the vegetables through bell peppers.
- In batches, place the vegetables in the food processor and pulse until you reach the desired consistency. Think finely chopped salsa. Use a spatula to scrape down the sides so that all ingredients are equally sized. See pictures for details.
- Pour into a large bowl and continue until all vegetables are chopped.
- Stir in cilantro, parsley, V8, champagne vinegar and salt.
- Refrigerate for 2 hours before serving.
- Meanwhile, season shrimp with salt, pepper and a sprinkle of cayenne. Heat a skillet over medium high heat. Spray with Pam and cook shrimp 2 minutes per side. Let cool completely and refrigerate until chilled.
- Dice shrimp to use as a garnish.
- Serve in chilled bowls with cubed avocado and shrimp on top.