RECIPES

Smokey California Avocado, Shrimp, and White Bean Gazpacho

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Nutritional Highlights (per serving)

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320
Calories
20 g
Total Fat
12 g
Protein
75 mg
Cholesterol
980 mg
Sodium

Ingredients

Serves: 6
2 3/4    tomatoes
1 1/2  cups  diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)
cup  diced red onion
  small shallots
1 1/2  cups  canned tomato juice
1/3  cup  Extra virgin olive oil
2 1/2  Tbsp.  sherry wine vinegar
Tbsp.  finely chopped chipotle pepper in adobo sauce or to taste
cup  cooked rock shrimp, very coarsely chopped
2/3  cup  cooked cannellini beans
  California Avocado, about 8 ounces, cut in small dice
1/2  Tbsp.  salt, or to taste
  As needed  Tortilla chips as needed for garnish
  As needed  Chopped cilantro as needed for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Peel tomatoes by dipping them in boiling water for about 30 seconds; slip skins off.
  2. Cut tomatoes in half horizontally.
  3. Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
  4. Cut each tomato half in two.
  5. In a food processor, in batches if necessary, puree tomato, cucumber, red onion, and shallot.
  6. Stir in reserved fresh tomato juice, canned juice, olive oil, vinegar, and chipotle peppers.
  7. Stir in shrimp, beans, avocado, and salt.
  8. Chill at least 3 hours to marry flavors.
  9. Serve cool but not icy.

Serving Size = 1.5 Cup

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

 

NUTRITION INFORMATION
PER SERVING
Calories 320
Total Fat 20 g
Trans Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Polyunsaturated Fat 0 mg
Dietary Fiber 0 g
Protein 12 g
Total Carbs 0 g
Cholesterol 75 mg
Sodium 980 mg
Potassium 0 mg
Total Sugar 0 g
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Restaurant Business Magazine

Recipe by Restaurant Business Magazine

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