Gazpacho

Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. I like to call this a summer soup. It is fresh, crisp and can be creamy, if you choose. Join Cooking Through Cancer author Certified Nutritionists Susan Gins and Angela Pifer to learn how to learn how to make a quick and tasty gazpacho!

SERVES TWO (420 calories per serving)

INGREDIENTS

1 32 oz bottle organic plain tomato juice
1 medium green or yellow zucchini diced
1 large cucumber peeled and diced
1 small can diced green chilies
1 can sliced black olives
2-3 ribs celery with leaves on sliced
¼ bunch cilantro, no stems, chopped
1 T minced garlic, jar
2 T sherry vinegar
1 T + 1 tsp extra virgin olive oil
½ large avocado, diced
6 oz cooked prawns, divided
Optional: Sriracha, diced jalapenos or hot sauce

DIRECTIONS

Mix together all ingredients except the avocado and prawns and refrigerate. Top each bowl with half of the diced avocado and 3 oz of prawns. Serve cold.