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
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
How to Make It
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).
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.
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