Gazpacho With shrimp
Created by ellie on August 10, 2015
- Servings: 2
- Prep Time: 5m
- Cook Time: 0m
- Recipe #20544
Ingredients
- 2 1/2 pounds tomatoes (6 yellow tomatoes, about 2 1/2 pounds)
- 1/2 cup red onion
- 1/4 cup diced cucumber (plus 2 tablespoons, divided)
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1 cup nonfat yogurt (plain)
- Salt
- Pepper
- 10 ounces shrimp (cooked)
- 3 scallions, sliced
How to Make
-
Step 1: Cut tomatoes in quarters.
-
Step 2: Using a blender add the tomatoes, onion, 1/4 cup cucumber, olive oil and balsamic vinegar and blend until smooth.
-
Step 3: Divide between two large soup bowls and then spoon the yogurt into the soup; stirring to blend. Salt and pepper to taste. Divide the shrimp among the two bowls and sprinkle with 2 tablespoons diced cucumber and scallions.
Nutritional Facts
- Serving Size: 1 (912.7 g)
- Calories 399
- Total Fat - 7.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 181.2 mg
- Sodium - 997.8 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 8 g
- Sugars - 40 g
- Protein - 34.3 g
- Calcium - 348.2 mg
- Iron - 2.6 mg
- Vitamin C - 84.1 mg
- Thiamin - 0.3 mg