(Delivered to you from Analisa)
1 lb. peeled and deveined large shrimp
3/4c chopped red bell pepper
1/4c chopped fresh cilantro
3 tbsp chopped red onion
2 tbsp fresh lemon juice
3/4 tsp salt
1/2 tsp hot pepper sauce
1 lb plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5 oz) can low-sodium vegetable juice
1/4c finely chopped red bell pepper
2 tbsp chopped fresh cilantro
1 tbsp finely chopped onion
1 tsp fresh lemon juice
1 ripe peeled avocado, diced
1. To prepare soup, cook shrimp in boiling water at least 2 minutes or until desired texture. Drain and rinse under cold water; coarsely chop shrimp.
2. Combine 3/4c bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.
3. To prepare relish, combine 1/4 c bell pepper and remaining ingredients. Top soup with relish. Yield: 4 servings (1c soup, 1/3c relish).
Per serving: 350cal, 9gFat, 36gProtein, 17.5gCarbohydrates, 6.2gFiber