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Neptune Gazpacho

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Submitted by di79ck

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

6 hrs

Ingredients

2 473
CUPS ML TOMATO JUICE
1 237
CUP ML CLAM JUICE *
1 1
EACH EACH CUCUMBERS
peeled, seeded, and diced
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML DILL WEED
fresh, chopped
1 1
EACH EACH GARLIC CLOVES
crushed, chopped
4 115.6
OUNCES ML/G CREAM CHEESE
frozen, coarsely grated
1 1
EACH EACH AVOCADOS
peeled, pitted, diced
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
¾ 177
CUP ML SHRIMP
cooked *

Directions

In a large bowl place all of the ingredients except for the shrimp.

Gently mix the ingredients together.

Place the soup in the refrigerator and chill it overnight.

Serve the soup in chilled serving bowls and garnish it with the shrimps floating on top.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 190 76% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 72mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 16% Vitamin C 36%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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