Sweet yellow tomatoes, shrimp, cucumbers and onion combine in this soothing gazpacho.
The cool soup is refreshing and makes a perfect dinner for a hot summer evening. Adding precooked shrimp creates a complete one-dish meal that requires no cooking.
Yellow tomatoes have lower acid content than red varieties, making their flavor sweeter.
Cheese toasts made with Manchego is a quick side dish. Manchego cheese is made from sheep’s milk in the La Mancha region of Spain and can be found in most supermarkets.
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Yellow Tomato and Shrimp Gazpacho
6 large yellow tomatoes (about 2 1/2 pounds)
1/2 cup diced Vidalia or red onion
1/4 cup plus 2 tablespoons diced cucumber (divided)
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 cup nonfat, plain yogurt
Salt and freshly ground black pepper
10 ounces cooked shrimp
3 green onions, sliced (about 1/2 cup)
Core tomatoes and cut into quarters. Add tomatoes, onion, 1/4 cup cucumber, olive oil and balsamic vinegar to a blender. Blend until smooth. Divide between two large soup bowls. Spoon yogurt into the soup and stir to blend. Add salt and pepper to taste.
Divide the shrimp between the two bowls and sprinkle remaining 2 tablespoons diced cucumber and green onions on top.
Per serving: 359 calories (17 percent from fat), 6.8 g fat (1.1 g saturated, 3.7 g monounsaturated), 278 mg cholesterol, 44.5 g protein, 36.3 g carbohydrates, 8.3 g fiber, 305 mg sodium.
Yield: 2 servings.
Olive oil spray
2 slices whole grain bread
2 ounces sliced Manchego cheese (about 1/3 cup)
Spray bread with olive oil spray. Place in toaster oven or under the broiler for 30 seconds. Remove and place cheese over toast. Return to oven for 2 minutes or until cheese melts. Serve with gazpacho.
Per serving: 181 calories (51 percent from fat), 10.3 g fat (5.4 g saturated, 3.5 g monounsaturated), 20 mg cholesterol, 9.0 g protein,12.6 g carbohydrates, 1.9 g fiber, 218 mg sodium.
Yield: 2 servings.