Hearty Shrimp Gazpacho

I love cold soups, but gazpacho is my all-time favorite. Tomato- or fruit-based, the cold combination of flavors and textures makes me grin every time.

I’ve recently taken on a client who’s a) a pescetarian (a vegetarian who eats fish), b) slightly gluten-intolerant, c) on a diet and d) a certified foodie. She shares my love of cold soups, but needs to add more protein to her diet. This dish hits all the major “like” buttons.

Serves 6


3/4 pounds ripe tomatoes, diced*
1, 15oz can garbanzo beans, rinsed, drained
7 oz corn, canned or fresh
1 medium green bell pepper, diced
1 small cucumber, peeled, seeded, in small dice
1/4C green onions, sliced
2 garlic cloves, minced
7 cilantro stems, very fine dice
1T fresh lime juice (at least)
20 ounces vegetable juice
1/4C salsa, medium or hot
salt and pepper to taste
1 1/4 pound shrimp, peeled, cooked

Combine the tomatoes, garbanzo beans, corn, bell pepper, cucumber, green onions, garlic cloves and cilantro and a large bowl. Stir in the lime juice. Chill for at least an hour.

Combine the vegetable juice and salsa in a medium bowl. Season with salt and pepper. Cover, chill for at least an hour.

Stir the salsa into the tomato mixture. Add the shrimp. Serve.

* look for heirloom tomatoes, especially yellow for the color contrast.

Calories: 46, Satfat: .43, Carbs: 30.81, Fiber: 1.97, Protein: 25.46

Recipe: courtesy, USPCA
Photography: courtesy quinncreative

Kent McDonald is a Certified Personal Chef specializing in diabetic diets, living in Phoenix, AZ. (c) All Rights Reserved, 2013.

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