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Slim down this version of shrimp gazpacho by adding extra red wine vinegar and a little Worcestershire sauce instead of a generous amount of olive oil.
Fernando Salazar / Wichita (Kan.) Eagle
Shrimp Gazpacho
Makes six servings.
* 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
* 1 1/2 cups vegetable juice, such as V-8
* 1/3 cup red wine vinegar
* 3 tablespoons olive oil
* 1 teaspoon Worcestershire sauce
* Salt and pepper
* 1 pound medium shrimp
* 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 purée the mixture until smooth. If you don't have a stick blender, use a food processor to purée this mixture in batches. Season the purée 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.
Per serving: 206 calories, 8.5 g fat, 115mg cholesterol, 387mg sodium, 14 g carbohydrates, 16.5 g protein, 3 g fiber.
Adapted from an "Everyday Food: Great Food Fast" recipe

Food

Try healthy, refreshing gazpacho

Roasted peppers, Worcestershire make a difference
By Kathy Manweiler
McClatchy Newspapers
Tucson, Arizona | Published: 09.03.2008
On summer days when temperatures skyrocket, many people aren't hungry for a hot dinner.
When that happens, try this shrimp gazpacho recipe that makes a refreshing, healthy meal while helping you eat your vegetables.
Gazpacho often calls for a generous amount of olive oil, but slim this version down by adding extra red wine vinegar and a little Worcestershire sauce.
This recipe calls for V-8, 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.
Roasted bell peppers pump up the flavor of this dish. Jarred peppers are used here because they're convenient and already cooked, but you can save money by buying a dozen or so fresh peppers when they're cheap and roasting them all at once under your oven's broiler.
Here's a good roasting technique: First, core and cut the peppers into quarters and remove seeds and membranes.
Place peppers on a nonstick baking sheet and broil until skins blacken slightly. Immediately put the hot peppers into a zip-top bag, seal and let stand for 15 minutes. The steam inside the bag helps loosen the pepper skins.
When the peppers are cool enough to handle, remove the skins. Then store each roasted pepper in a snack-size bag and pop them in the freezer for future use.
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