Health

Heirloom Gazpacho

heirloom-gazpacho Photo: Quentin Bacon

Ingredients

  • 2 pounds heirloom tomatoes, coarsely chopped
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon sugar
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 cup water
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely chopped yellow and orange bell pepper
  • 1/4 cup chopped fresh basil
  • 1/2 pound cooked peeled and deveined large shrimp, coarsely chopped (about 12 shrimp)

Preparation


1. Pulse first 6 ingredients (through water) in a food processor until finely chopped but not smooth. Stir in salt, black pepper, and bell pepper. Ladle into 4 bowls; top with basil and shrimp.



    Chilled soup is just the ticket when fresh tomatoes are in season. Serve with cheese toast or a green salad for a satisfying lunch.
  • Yield: Makes 4 servings (serving size: 1 1/4 cups soup and 3 shrimp)

Nutritional Information

Calories per serving: 142
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 14g
Carbohydrate per serving: 12g
Fiber per serving: 3g
Cholesterol per serving: 111mg
Iron per serving: 3mg
Sodium per serving: 209mg
Calcium per serving: 55mg

This Recipe Is