Food

Gazpacho often calls for a generous amount of olive oil, but I slim this version down by adding extra red wine vinegar and Worcestershire sauce.

I prefer using V-8 in this recipe, but for those who don’t like that vegetable juice, toss in some tomato juice.

If you don’t want to heat up your kitchen at all, just use pre-cooked shrimp in this gazpacho instead of browning the shrimp in a skillet.

Kathy's Shrimp Gazpacho
Makes 6 servings

1 pound medium shrimp
3 cups chopped tomatoes
2 celery stalks, chopped
1 large cucumber, peeled, seeded and chopped
1/2 cup jarred roasted red peppers, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh chives, minced
1 green onion, minced
2 garlic cloves, minced
11/2 cups vegetable juice, such as V-8
1/3 cup red wine vinegar
3 tablespoons olive oil
1 teaspoon Worcestershire sauce
Salt and pepper
Cooking spray

Put the tomatoes, celery, cucumber, red peppers, parsley, chives, green onion, garlic, vegetable juice, red wine vinegar, olive oil and Worcestershire sauce in a large pot. Use a stick blender to puree the mixture until smooth. If you don’t have a stick blender, use a food processor to puree this mixture in batches. Season the puree to taste with salt and pepper. Cover and refrigerate the tomato mixture for several hours or overnight.

Coat a large nonstick skillet with cooking spray and season the shrimp with salt and pepper to taste. Add half the shrimp to the skillet and cook over high heat for 3 to 4 minutes, or until browned on both sides and opaque in the center. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp. Reduce the heat if the shrimp starts browning too quickly.

To serve, divide the tomato mixture and the shrimp among six bowls.

Nutrition information: 206 calories and 8.5 fat grams