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Gazpacho with Shrimp and Avocado

Jami Nolen, Nutrition Program Associate

April 29, 2012


Perfect for Cinco de Mayo or summer get-togethers — a cold gazpacho with shrimp and avocado.



4 servings





  • 1 pound frozen cooked and peeled shrimp, thawed and chopped
  • 3/4 cup chopped red bell pepper
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons chopped red onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 pound plum tomatoes, seeded and chopped
  • 1 medium cucumber, peeled, seeds removed, and chopped
  • 2 garlic cloves
  • 2 cups low-sodium vegetable juice



  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon fresh lime juice
  • 1 ripe avocado, peeled and diced



  1. Combine 3/4 cup bell pepper and next 10 ingredients (through vegetable juice) in a blender; process, leaving it chunky. Stir in shrimp.
  2. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients.
  3. Top soup with relish.


Nutrition Information

Calories: 250
Fat: 9 g
Saturated fat: 1.4 g
Monounsaturated fat: 4.6 g
Polyunsaturated fat: 1.7 g
Protein: 26 g
Carbohydrate: 17.5 g
Fiber: 6.2 g
Cholesterol: 172 mg
Iron: 3.9 mg
Sodium: 675 mg
Calcium: 105 mg


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