Gazpacho with Shrimp and Avocado Relish

Gazpacho with Shrimp and Avocado Relish
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup chopped red bell pepper
  • 1 garlic clove
  • 1 pound peeled and deveined large shrimp
  • ½ teaspoon hot pepper sauce
  • 2 tablespoons fresh lemon juice
  • 1 medium cucumber, peeled and chopped
  • ¼ cup chopped fresh cilantro
  • + 11 more ingredients
    • 1 (11.5-ounce) can low-sodium vegetable juice
    • 1 pound plum tomatoes, seeded and chopped
    • 2 tablespoons chopped fresh cilantro
    • Soup:
    • 1 teaspoon fresh lemon juice
    • 1 ripe peeled avocado, diced
    • 1 tablespoon finely chopped red onion
    • ¾ teaspoon salt
    • 3 tablespoons chopped red onion
    • ¼ cup finely chopped red bell pepper
    • Relish:

1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp. 2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp. 3. To prepare relish, combine 1/4 c...

View full recipe at My Recipes

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