Green Gazpacho with Shrimp Recipe

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ByJulia Levy

August 2017

Fresh bread is what gives gazpacho its body, making it a more substantial summer entrée soup. Use bread from the bakery section for the best results (supermarket bread can be overly soft and sweet). A whole-grain sourdough, crusts removed, would be fantastic here, adding just enough tang to round out the other ingredients. For a vegetarian main, substitute toasted bread cubes and chopped cucumber for the shrimp.

Ingredients

1 1/2 cups plain low-fat yogurt (not Greek-style)
1/4 cup olive oil, divided
2 tablespoons fresh lime juice
3/4 cup coarsely chopped seeded poblano chile
1/2 cup coarsely chopped green onions
3 ounces whole-wheat bread, crusts removed and torn into bite-size pieces (about 2 cups)
2 cups chopped seeded English cucumber
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 large tomatillos, husks removed, rinsed, and quartered (about 1 lb.)
1 pound medium shrimp, peeled and deveined

Nutritional Information

Calories 352
Fat 18g
Satfat 3.2g
Monofat 10.6g
Polyfat 2.3g
Protein 24g
Carbohydrate 26g
Fiber 4g
Cholesterol 148mg
Iron 2mg
Sodium 542mg
Calcium 280mg
Sugars 13g
Est. added sugars 1g

How to Make It

Step 1

Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.

Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan; cook 3 to 5 minutes or until done. Place 1 3/4 cups cucumber mixture in each of 4 bowls; top evenly with shrimp and remaining 2 teaspoons oil.