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Chunky Gazpacho with Sautéed Shrimp

Chunky Gazpacho with Sautéed Shrimp
Chunky Gazpacho with Sautéed Shrimp is a gluten free, primal, and pescatarian main course. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 208 calories, 29g of protein, and 2g of fat. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up cucumber, tomatoes, basil, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

1
Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth.
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Ground Cayenne PepperGround Cayenne Pepper
Vegetable JuiceVegetable Juice
TomatoTomato
GarlicGarlic
SaltSalt
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BlenderBlender
2
Pour pureed tomato mixture into a large bowl.
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TomatoTomato
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BowlBowl
3
Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth.
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Bell PepperBell Pepper
Lemon JuiceLemon Juice
CucumberCucumber
TomatoTomato
BasilBasil
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BlenderBlender
4
Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
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Yellow TomatoYellow Tomato
Bell PepperBell Pepper
CucumberCucumber
TomatoTomato
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BowlBowl
5
Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Grill PanGrill Pan
Frying PanFrying Pan
6
Add shrimp to pan; grill 2 minutes on each side or until done.
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ShrimpShrimp
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GrillGrill
Frying PanFrying Pan
7
Remove from heat.
8
Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.
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ShrimpShrimp
YogurtYogurt
BasilBasil
SoupSoup
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BowlBowl
LadleLadle
DifficultyHard
Ready In40 m.
Servings4
Health Score33
Gluten Free
DietsGluten FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
OccasionsSummer
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