Tomatoes, 3 plum tomato
Cucumber (peeled), 1 large (8-1/4″ long)
Red Bell Pepper, small
Red Onion, small
Celery, 3 stalks
Cilantro, divided
Garlic, 4 cloves
Lemon Juice, from one lemon approx 2 Tbsp
Red Wine Vinegar, 1 Tbsp
Chicken Broth – 99% Fat Free, 14.5 oz can
Shrimp, cooked, 16 oz
Grape Tomatoes
Directions:
In a food processor coarsely chop tomatoes, cucumber, red bell pepper, red onion, and celery to your prefered consistancy. My family likes the soup extra chunky, traditional spanish gazpacho is served with the vegetables being chopped very fine. Place mixture into a bowl. Chop 1/2 bunch of cilantro and add to mixture, press garlic into mixture. Add red wine vinegar, lemon juice, and shrimp. Cover and chill for two hours to allow flavors to combine. Spoon into bowls. Garnish with remaining cilantro and grape tomatoes. Serve with crusty, whole grain bread to make the meal complete. Or serve as a side dish by making the vegan variation. Yields Six 1 1/2 cup servings.
Vegan option: Substitute chicken broth with vegetable broth. Omit shrimp and add two avacado cut into bite sized pieces and 2 Tbsp olive oil. This changes the calorie, fat and protien content per serving: protien 2.4g, fat 14.8g, total calories.