Smoky California Avocado, Shrimp, and White Bean Gazpacho
Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| 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
- =
- 11 Pounds tomatoes, peeled
- 2 Pounds cucumbers, peeled, seeded, and diced. (For Kirby or hot house cucumbers, it is not necessary to peel cucumbers)
- 1 Pound and 8 ounces red onions, diced
- 8 oz shallots
- 1 ½ quarts canned tomato juice
- 1 ½ Cups extra virgin olive oil
- 11/16 Cups sherry wine vinegar
- ½ Cup or to taste finely chopped chipotle peppers in adobo sauce
- 2 Pounds cooked rock shrimp, very coarsely chopped
- 1 Pound cooked cannellini beans
- 3 California avoacdos, cut in small dice
- 2 Tbsp or to taste, salt
- Tortilla chips, as needed for garnish
- Chopped cilantro, as needed for garnish
- =
Directions
Cut tomatoes in half horizontally.
Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
Cut each tomato half in two.
Puree tomato, cucumber, red onion, and shallot.
Stir in reserved fresh tomato juice, canned juice, oil, vinegar, and chipotle.
Stir in shrimp, beans, and avocado.
Stir in salt;chill 3 hours to marry flavors.
Per Order:
Ladle 1-1/2 cups into a serving bowl.
Garnish with tortilla chips and cilantro.