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Trying to keep cool with a little Gazpacho in the summer heat. This one perfect for summer days, makes a great light lunch or starter for dinner. I omitted the classed bread out of this recipe as I wanted to reduce the carbs but this version turns out just as thick and luscious as it should be. I finish with a little tower of shrimp and avocado.




On 19/02/2011 (Saturday) at 5:19 am by Benny.
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  • Prep Time:
    15 min
  • Ready Time:
    15 min


4 servings


  • 1 large can of peeled tomatoes
  • 1 roasted red pepper
  • 1 cup chopped peeled English hothouse cucumber
  • one chopped large shallot or half a red onion
  • 1/4 cup Sherry wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • ¼ cup Sour Cream


  • 4-5 grilled or boiled shrimp chilled and sliced in half
  • half an Avacado sliced thin
  • bunch of watercress
  • toasted piece of bread or large crouton as i’ve shown in my photo


I combine all the ingredients, tomato, garlic, roasted red pepper, sour cream, cucumber etc into a blender minus the oil
Start blending and start to drizzle in the olive oil. This will change the color from red to orange/red.
Continue blending for about a minute. Refrigerate for at least 2 hours or overnight where the flavors will intensify.

To serve I took some grilled shrimp and cut them in half, get an avocado and start with putting a crouton in the bottom of a ring mold as seen in my photos now layer shrimp, avocado until it’s at the top. Now pour the soup around and pull the ring mold off and I finished with some fresh watercress and a drizzle of olive oil.

Ahhhhhhhh summer lunch!


Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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