Shimp and Avocado Relish, mix with Gazpahco

Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Recipe Category
Main Dishes

Yield
4 servings (serving size: 1 cup soup and about 1/3 cup relish)

Ingredients

Soup:

• 3 tablespoons chopped red onion
• 1/4 cup chopped fresh cilantro
• 3/4 teaspoon salt
• 1 pound peeled and deveined large shrimp
• 2 tablespoons fresh lemon juice
• 1 pound plum tomatoes, seeded and chopped
• 1 medium cucumber, peeled and chopped
• 3/4 cup chopped red bell pepper
• 1/2 teaspoon hot pepper sauce
• 1 garlic clove
• 1 (11.5-ounce) can low-sodium vegetable juice

Relish:

• 2 tablespoons chopped fresh cilantro
• 1 ripe peeled avocado, diced
• 1 teaspoon fresh lemon juice  
• 1 tablespoon finely chopped red onion
• 1/4 cup finely chopped red bell pepper

Preparation

• To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
• Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.
• To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.
• Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

(Cooking Light, AUGUST 2009)