September Recipe - Gazpacho with Shrimp and Avocado Relish

(Delivered to you from Analisa)Soup Ingredients:1 lb. peeled and deveined large shrimp3/4c chopped red bell pepper1/4c chopped fresh cilantro3 tbsp chopped red onion2 tbsp fresh lemon juice3/4 tsp salt1/2 tsp hot pepper sauce1 lb plum tomatoes, seeded and chopped1 medium cucumber, peeled and chopped1 garlic clove1 (11.5 oz) can low-sodium vegetable juiceRelish Ingredients:1/4c finely chopped red bell pepper2 tbsp chopped fresh cilantro1 tbsp finely chopped onion1 tsp fresh lemon juice1 ripe peeled avocado, diced1. 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