Shrimp Gazpacho

Description

• Source: bhg.com
• Prep: 35 minutes | Chill: 4 to 24 hours
• Makes: Six 1½ cup servings

Ingredients

• 8 medium ripe tomatoes, peeled, if desired, and chopped (2½ lbs)
• 1 medium cucumber, chopped
• 1 medium green or red sweet pepper, seeded and chopped
• ¾ cup low-sodium vegetable juice or low-sodium tomato juice
• ½ cup clam juice
• ¼ cup chopped onion
• 3 tbsp red wine vinegar
• 2 tbsp snipped fresh cilantro
• 2 tbsp olive oil
• 1 clove garlic, minced
• ¼ tsp ground cumin
• 1 x 8oz pkg frozen, peeled, cooked small shrimp, thawed
• fat-free dairy sour cream (optional)

Directions

1. In a large mixing bowl combine tomatoes, cucumber, sweet pepper, vegetable juice or tomato juice, clam juice, onion, vinegar, cilantro, olive oil, garlic, and cumin.
2. Gently fold the shrimp into the tomato mixture.
3. Cover and chill 4 to 24 hours to allow flavors to blend.
4. To serve, ladle into serving bowls.
5. If desired, top each with a spoonful of sour cream.

Nutritional information

Per serving:

• 141 Calories | 6g Total Fat | 1g Saturated Fat | 74mg Cholesterol | 154mg Sodium | 15g Carbs | 4g Fiber | 11g Protein
• Exchanges: 3 Vegetables | 1 Lean Meat