Seaside Tomato Gazpacho

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This is so refreshing... Came from www.eating well.com

Seaside Tomato Gazpacho
From EatingWell: July/August


Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It’s a different approach, but one that’s just as delicious, especially with a little seaside flair from Old Bay seasoning and shrimp floated on top. Lobster could be substituted..




Makes: 6 appetizer servings (1 cup each) or 4 entree servings (1 1/2 cups each)

Serving Size: 1 cup

Active Time: 20 minutes

Total Time: 2 hours 20 minutes

NUTRITION PROFILE
Low carbohydrate | High fiber | Low saturated fat | High potassium | Heart healthy | Gluten free |

View Our Nutrition Guidelines » INGREDIENTS
3 cups low-sodium vegetable juice, such as V8 or R.W. Knudsen Very Veggie
1 orange bell pepper, diced
1 1/2 cups diced fennel bulb or celery, plus 1/4 cup fennel fronds or celery leaves, divided
1 cup diced tomato
1/3 cup finely diced red onion
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Old Bay seasoning
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups chopped peeled cooked shrimp
1 avocado, chopped




PREPARATION
Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.
Top each serving of gazpacho with 1/2 cup lobster (or shrimp) for an entree portion or 1/3 cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).
TIPS & NOTES
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.
NUTRITION
Per cup: 252 calories; 11 g fat (2 g sat, 7 g mono); 68 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 22 g protein; 5 g fiber; 462 mg sodium; 950 mg potassium.

Nutrition Bonus: Vitamin C (123% daily value), Vitamin A & Zinc (39% dv), Potassium (27% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat, 1 fat