Smokey California Avocado, Shrimp, and White Bean Gazpacho
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 ¾ Pounds tomatoes
- 1 ½ Cups diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)
- 1 Cup diced red onion
- 2 small shallots
- 1 ½ Cups canned tomato juice
- 1/3 Cups extra virgin olive oil
- 2 ½ Tbsp sherry wine vinegar
- 2 Tbsp finely chopped chipotle pepper in adobo sauce or to taste
- 1 Cup cooked rock shrimp, very coarsely chopped
- 11/16 Cups cooked cannellini beans
- 1 California avocado, about 8 ounces, cut in small dice
- ½ Tbsp salt, or to taste
- Tortilla chips as needed for garnish
- Chopped cilantro as needed for garnish
- =
Directions
Peel tomatoes by dipping them in boiling water for about 30 seconds; slip skins off.
Cut tomatoes in half horizontally.
Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
Cut each tomato half in two.
In a food processor, in batches if necessary, puree tomato, cucumber, red onion, and shallot.
Stir in reserved fresh tomato juice, canned juice, olive oil, vinegar, and chipotle peppers.
Stir in shrimp, beans, avocado, and salt.
Chill at least 3 hours to marry flavors.
Serve cool but not icy.