Shrimp and corn transform this zesty, light summery soup into a satisfying meal that's fast to make and great for entertaining. It’s healthy, pretty, and a good source of protein, fiber, and vitamin C.
- 1 large cucumber, peeled and seeded
- 3 large tomatoes, quartered
- 2 green bell peppers, cut into large pieces
- 4 sliced scallions
- 1 cup cooked shrimp, halved
- 1/2 cup frozen corn kernels, thawed
- 1 jarred or canned jalapeño pepper
- 1/4 cup chopped cilantro
- 1 tablespoon chili powder
- 2 cloves garlic, peeled
- 1 1/4 cups carrot juice
- 3 tablespoons fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
1. Cut the cucumber into large chunks.
2. In a food processor, combine the cucumber, tomatoes, bell peppers, scallions, jalapeño, garlic, carrot juice, vinegar, chili powder, cumin, coriander and salt, and pulse until chunky but well combined, about 30 seconds.
3. Transfer the gazpacho to a large bowl. Cover and refrigerate for at least 2 hours or until well chilled.
4. At serving time, stir in corn kernels, cilantro, and shrimp, halved horizontally.
Makes 4 servings.
Nutrition per serving: 80 calories, 1g total fat (0g saturated), 0mg cholesterol, 3g dietary fiber, 18g carbohydrate, 3g protein, 490mg sodium.
A good source of: beta carotene, fiber, potassium, thiamin, vitamin B6, vitamin C.