Name: Protein-Packed Garden Gazpacho with Chilled Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 3 large tomatoes; 1 medium cucumber; 1 medium red bell pepper; 0.5 medium red onion; 1 clove garlic; 1 tbsp extra virgin olive oil; 2 tbsp sherry vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 1 tsp lemon juice

Protein-Packed Garden Gazpacho with Chilled Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Garden Gazpacho with Chilled Shrimp

Chilled vegetable soup blended with vine-ripened tomatoes and crisp cucumbers, topped with succulent lemon-poached shrimp for a refreshing and vibrant finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.5g

Fat

17.1g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

3 large tomatoes

1 medium cucumber

1 medium red bell pepper

0.5 medium red onion

1 clove garlic

1 tbsp extra virgin olive oil

2 tbsp sherry vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a small pot of water to a boil with the lemon juice and a pinch of salt.
2
Add the shrimp and poach for 2 to 3 minutes until pink and opaque, then drain and chill in the refrigerator.
3
Roughly chop the tomatoes, cucumber, red bell pepper, and red onion.
4
Place the chopped vegetables and garlic into a high-speed blender or food processor.
5
Add the extra virgin olive oil, sherry vinegar, sea salt, and black pepper to the blender.
6
Pulse until the soup reaches your desired consistency, either completely smooth or slightly chunky.
7
Pour the gazpacho into a bowl and refrigerate for at least 30 minutes to allow flavors to meld.
8
Top the chilled soup with the poached shrimp and fresh cilantro before serving.