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Gazpacho is a delicious cold appetizer or side-dish soup. We’ve added protein to this version to make it more filling.”
Ingredients
- 8 medium ripe tomatoes, peeled, if desired, and chopped (2½ pounds)
- 1 medium cucumber, chopped
- 1 medium green or red bell pepper, seeded and chopped
- ¾ cup low-sodium vegetable juice or low-sodium tomato juice
- ½ cup clam juice
- ¼ cup chopped onion
- 3 tablespoons red-wine vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¼ teaspoon ground cumin
- 1 (8 ounce) package frozen, peeled, cooked small shrimp, thawed
- Fat-free dairy sour cream (optional)
Directions
- 1Combine tomatoes, cucumber, bell pepper, vegetable juice (or tomato juice), clam juice, onion, vinegar, cilantro, olive oil, garlic, and cumin in a large mixing bowl. Gently fold the shrimp into the tomato mixture.
- 2Cover and chill 4 to 24 hours to allow flavors to blend. To serve, ladle gazpacho into serving bowls. If desired, top each with a spoonful of sour cream.
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