Gazpacho with Chilled Shrimp

Yield: 4 servings

Per Serving: 1 Leanest, 3 Green, 3 Condiments, 2 Healthy Fats

Total Time: 20 minutes

Prep Time: 20 minutes

Ingredients

• 3½ cups chopped tomatoes

• 1 cup diced cucumber, peeled, and seeded

• 1 cup diced red bell pepper

• ½ cup chopped scallions

• 1 tbsp tomato paste

• 1 clove garlic, minced

• 8 tbsp red wine vinegar

• 1 tsp dried oregano

• ½ tsp salt

• 4 tsp extra virgin olive oil

• 3 oz. avocado, diced for garnish

• 8 black or green olives, chopped for garnish

• 2 tbsp sour cream, for garnish

• 1¾ lbs. cooked shrimp or lobster, chopped into bite sized pieces and chilled

  
  

Directions

1. Combine tomatoes, cucumber, red bell pepper, scallions, tomato paste, garlic, red wine vinegar, oregano, and salt in the bowl of a food processor. Pulse until almost smooth but still a bit chunky.

2. Chill until cold, about 30 minutes.

3. When ready to serve, ladle into bowls and garnish each with 1 teaspoon extra virgin olive oil, 2 tablespoons of diced avocado, 2 chopped olives and ½ tablespoon of sour cream.

4. Top with 7 ounces of chilled cooked shrimp or lobster.

Tip: Swap the same amount of cooked lobster for shrimp!

Nutrition Per Serving: 350 calories, 14g fat, 14g carbohydrate, 41g protein