Directions:
- Combine the tomato-vegetable juice with 1/2 cup each of the cucumber and green pepper, the vinaigrette, sherry vinegar, and garlic in a food processor or blender.
- Blend until the vegetables are pureed. Taste and add salt and pepper to taste.
- Divide the gazpacho among 4 chilled soup plates and top with the remaining chopped cucumber and pepper, tomatoes, shrimp, croutons, and onion.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.37 Kcal (1048 kJ) | ||
| Calories from fat | 94.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 16% | |
|---|---|---|---|
| Cholesterol | 117.34mg | 39% | |
| Sodium | 515.81mg | 21% | |
| Potassium | 490.18mg | 10% | |
| Total Carbs | 18.64g | 6% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 19.61g | 39% | |
| Vitamin C | 58mg | 97% | |
| Iron | 0.9mg | 5% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 75.45 Kcal (316 kJ) | ||
| Calories from fat | 28.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 16% | |
|---|---|---|---|
| Cholesterol | 35.36mg | 39% | |
| Sodium | 155.45mg | 21% | |
| Potassium | 147.72mg | 10% | |
| Total Carbs | 5.62g | 6% | |
| Sugars | 1.73g | 23% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 5.91g | 39% | |
| Vitamin C | 17.5mg | 97% | |
| Iron | 0.3mg | 5% | |
| Calcium | 23.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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