Chunky Gazpacho with Sautéed Shrimp

Chunky Gazpacho with Sautéed Shrimp
Photo by John Autry

Ingredients

  • 1 ½ cups chilled low-sodium vegetable juice
  • 1 ½ cups chilled low-sodium vegetable juice
  • 1/8 teaspoon ground red pepper
  • 1 ½ pounds red tomatoes, cored, chopped, and divided
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, peeled
  • 1 ½ pounds red tomatoes, cored, chopped, and divided
  • + 19 more ingredients
    • 12 ounces yellow tomatoes, seeded and chopped
    • 1 pound peeled and deveined large shrimp
    • 1 garlic clove, peeled
    • ½ cup fat-free Greek-style plain yogurt
    • 1 cup chopped English cucumber, divided
    • ¾ cup chopped red bell pepper, divided
    • 3 tablespoons chopped fresh basil, divided
    • 1 ½ tablespoons fresh lemon juice
    • Cooking spray
    • ½ teaspoon salt
    • 12 ounces yellow tomatoes, seeded and chopped
    • 1 pound peeled and deveined large shrimp
    • ½ cup fat-free Greek-style plain yogurt
    • 1 cup chopped English cucumber, divided
    • ¾ cup chopped red bell pepper, divided
    • 3 tablespoons chopped fresh basil, divided
    • 1 ½ tablespoons fresh lemon juice
    • Cooking spray
    • ½ teaspoon salt

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 un...

View full recipe at My Recipes

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