Green Gazpacho soup
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Green Gazpacho Soup with Shrimp

Course: Appetizer, Soup


  • 1 1/2 cups plain low-fat yogurt – Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup coarsely chopped seeded poblano chile
  • 1/2 cup coarsely chopped green onions
  • 2 cups whole-wheat bread Fresh from the bakery section, remove crust, tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos (About 1 lb) husks removed, rinsed and quartered
  • 1 lb Medium shrimp peeled and deveined
  • 4 leaves parsley for garnish
  • 4 leaves Parsleyfor decoration


  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir­ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non­stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.


Nutritional Values:
Calories 352
Fat 18g (sat 3g, unset 13g)
Protein 21g
Carb 26g
Sugars 13g (added sugars 1g)
Sodium 51g
Potassium 2g