Summer Mexican Low-Carb Shrimp Gazpacho

Summer Mexican Low-Carb Shrimp Gazpacho

3 minutes
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.  Before serving make the shrimp by tossing the shrimp with the oil and spices in a small bowl. 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.

Nutrition

Calories: 470kcal

Originally posted 2019-02-20 17:30:26.

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