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Green Gazpacho with Shrimp

Green Gazpacho with Shrimp

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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.


  • 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.

Watch the video: Gazpacho Soup The Ultimate Creamy Summertime Soup Recipe - Gordon Ramsay