Avocado Gazpacho with Shrimp

Ingredients


  • 2 1/2 cups club soda

  • 1/4 cup unseasoned rice vinegar

  • 2 tablespoons chopped fresh tarragon

  • 1 1/2 teaspoon kosher salt

  • 3-4 fresh tomatillos (about 6 oz.), husks removed, scrubbed, patted dry, and chopped

  • 2 ripe avocados (about 1 lb.)

  • 1 small cucumber (about 8 oz.), peeled and seeded

  • 1 jalapeño, seeded

  • 2 cups frozen peeled, cooked shrimp (about 8 oz.), thawed and coarsely chopped

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 tablespoon fresh lime juice (from 1 lime)

  • 2/3 cup halved grape tomatoes

  • 1/2 cup finely chopped seeded orange bell pepper (from about 1/2 medium pepper)

  • 2 tablespoons chopped fresh cilantro

Preparation

1. Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour).

2. Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired.


  • Active time:

    20 minutes

  • Total time:

    1 hour, 20 minutes
  • Yield:
    6

Nutritional Information

Calories per serving:
251
Fat per serving:
19g
Saturated fat per serving:
3g
Cholesterol per serving:
77mg
Fiber per serving:
6g
Protein per serving:
12g
Carbohydrates per serving:
11g
Sodium per serving:
597mg
Iron per serving:
2mg
Calcium per serving:
65mg
Robin Bashinsky

Let’s block ads! (Why?)

About the author

Related

JOIN THE DISCUSSION