Summer Mexican Low-Carb Shrimp Gazpacho

Summer Mexican Low-Carb Shrimp Gazpacho

Ingredients

• 1 1/2 lb vine tomatoes ((680 g))
• 1 cucumber (350 g/ 12.4 oz)
• 1/2 red bell pepper ((680 g))
• 1 red onion ((680 g))
• 1 jalapeno chilies ((680 g))
• 1 clove garlic
• 1 lime (juiced
• 1 tbsp balsamic vinegar ((680 g))
• 1/2 tsp cumin
• 1/2 cup extra-virgin olive oil ((680 g))
• sea salt ((680 g))
• 1/2 lb shrimp ((680 g))
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 avocado (sliced
• 2 tbsp cucumber ((680 g))
• 2 tbsp diced tomatoes ((680 g))

Instructions

1. Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth.
2.  With the blender running slowly pour in the olive oil until the soup becomes creamy.
3. Season with salt to taste.
4. Chill for at least 3 hours.
5. Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.
6.  In a small bowl combine the diced onion, cucumber, and tomato.
7. Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies.