Summer Mexican Low-Carb Shrimp Gazpacho
Calories 470kcal
Ingredients
- 1 1/2 pounds 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 tablespoon balsamic vinegar (680 g)
- 1/2 teaspoon cumin
- 1/2 cup extra-virgin olive oil (680 g)
- sea salt (680 g)
- 1/2 pound shrimp (680 g)
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 avocado (sliced
- 1 jalapeno chilies (680 g)
- 2 tablespoons red onion (680 g)
- 2 tablespoons cucumber (680 g)
- 2 tablespoons diced tomatoes (680 g)
Instructions
- 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.
- With the blender running slowly pour in the olive oil until the soup becomes creamy.
- Season with salt to taste.
- Chill for at least 3 hours.
- Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.
- In a small bowl combine the diced onion, cucumber, and tomato.
- Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies.
Originally posted 2019-02-20 17:30:26.
