Gazpacho with Fresh Shrimp


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Metabolic Recipes - Metabolic Medical Centers

Serves 4  Cook Time 20 minutes

Ingredients:
1 lb fresh peeled and deveined large shrimp
3/4 Cup chopped red bell pepper
1/4 Cup chopped fresh cilantro
3 Tbsp chopped red onion
2 Tbsp fresh lemon juice
3/4 tsp salt
1/2 tsp hot pepper sauce (optional)
1 lb plum or roma tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 clove garlic clove
1 (6-8 oz) can can low-sodium V8 juice
1/4 Cup finely chopped red bell pepper
2 Tbsp chopped fresh cilantro
1 Tbsp finely chopped red onion
1 tsp fresh lemon juice

Directions:

  1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
  2. Combine 3/4 cup bell pepper and next 9 ingredients (through V8 juice) in a blender; process until smooth. Stir in shrimp. In a separate bowl, combine 1/4 Cup bell pepper and remaining ingredients. Top soup with the bell pepper mixture.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Great Gazpacho


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Metabolic Recipes

Serves 4 Cook Time 0 (marinate 2 hours or up to overnight)

Ingredients:
1 1/2 lbs vine-ripened tomatoes, peeled, seeded and chopped
Low-Sodium tomato juice
1 Cup cucumber, peeled, seeded and chopped
1/2 Cup chopped red bell pepper
1/2 Cup chopped red onion
1 small jalapeno, seeded and minced (optional)
1 medium garlic clove, minced
1/4 Cup extra-virgin olive oil
1 lime, juiced
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
1/2 tsp ground cumin
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp fresh basil leaves

Directions:

  1. Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
  2. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with basil.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes