RecipesMagazine

Gazpacho with Shrimp and Avocado Relish

Gazpacho with Shrimp and Avocado Relish
Gazpacho with Shrimp and Avocado Relish is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 4 servings with 259 calories, 27g of protein, and 9g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It is perfect for Summer. If you have plum tomatoes, onion, bell pepper, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

1
To prepare soup, cook shrimp in boiling water 2 minutes or until done.
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ShrimpShrimp
WaterWater
SoupSoup
2
Drain and rinse under cold water; coarsely chop shrimp.
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ShrimpShrimp
WaterWater
3
Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.
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Vegetable JuiceVegetable Juice
Bell PepperBell Pepper
ShrimpShrimp
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BlenderBlender
4
To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.
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Bell PepperBell Pepper
SoupSoup
5
Grilled garlic bread: heat a grill pan over medium-high heat.
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GarlicGarlic
BreadBread
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Grill PanGrill Pan
6
Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil.
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French BreadFrench Bread
Olive OilOlive Oil
7
Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.
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Whole Garlic ClovesWhole Garlic Cloves
BreadBread
ToastToast
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Frying PanFrying Pan
DifficultyMedium
Ready In30 m.
Servings4
Health Score31
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
OccasionsSummer
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