Green Gazpacho with Shrimp

Julia Levy
Updated
Fresh bread is what gives gazpacho its body, making it a more substantial summer entrée soup. Use bread from the bakery section for the b...

Yields: Serves 4

Ingredients

  • 1 1/2 cups plain low-fat yogurt (not Greek-style)

  • 1/4 cup olive oil, divided

  • 2 tablespoons fresh lime juice

  • 3/4 cup coarsely chopped seeded poblano chile

  • 1/2 cup coarsely chopped green onions

  • 3 ounces whole-wheat bread, crusts removed and torn into bite-size pieces (about 2 cups)

  • 2 cups chopped seeded English cucumber

  • 1/2 teaspoon sugar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 4 large tomatillos, husks removed, rinsed, and quartered (about 1 lb.)

  • 1 pound medium shrimp, peeled and deveined

Nutrition

calories 352

fat 18g

satfat 3.2g

monofat 10.6g

polyfat 2.3g

protein 24g

carbohydrate 26g

fiber 4g

cholesterol 148mg

iron 2mg

sodium 542mg

calcium 280mg

sugars 13g

Est. Added Sugars 1g

Directions

  1. Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan; cook 3 to 5 minutes or until done. Place 1 3/4 cups cucumber mixture in each of 4 bowls; top evenly with shrimp and remaining 2 teaspoons oil.