s CHUNKY GAZPACHO WITH SAUTEED SHRIMP ****
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s CHUNKY GAZPACHO WITH SAUTEED SHRIMP ****
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Ingredients
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Instructions *** 6-21-2012 very good, used lo shrimp from a shrimp scampi *** This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie dinner delight. Other Time: 40 minutes minutes Yield: 4 servings 1 1/2 cups chilled low-sodium vegetable juice 1/2 teaspoon salt 1/8 teaspoon ground red pepper 1 1/2 pounds red tomatoes, cored, chopped, and divided 1 garlic clove, peeled 1 cup chopped English cucumber, divided 3/4 cup chopped red bell pepper, divided 3 tablespoons chopped fresh basil, divided 1 1/2 tablespoons fresh lemon juice 12 ounces yellow tomatoes, seeded and chopped Cooking spray 1 pound peeled and deveined large shrimp 1/2 cup fat-free Greek-style plain yogurt 1. 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. 2. 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. 3. 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. CALORIES 178 ; FAT 1.7g (sat 0.4g,mono 0.3g,poly 0.7g); CHOLESTEROL 168mg; CALCIUM 105mg; CARBOHYDRATE 17.7g; SODIUM 581mg; PROTEIN 23.8g; FIBER 4.3g; IRON 4.1mg Cooking Light, AUGUST 2010 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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