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1 1/2 c. chilled vegetable juice
pinch of sea salt
1/4 tsp. red pepper flakes
1 1/2 lbs. chopped red tomatoes
1 lg. garlic clove or 1 tsp.(ish) chopped garlic
1 c. chopped English or Hothouse cucumber
3/4 c chopped red/orange or yellow bell pepper
3 tbs. chopped fresh basil
1 1/2 tbs. fresh lemon juice
12 oz. chopped yellow tomatoes
olive oil
1 lb. large shrimp (either cooked w/o tails or raw w/o tails)
1/2 c. greek-style plain yogurt (or plain soy yogurt)
blend in blender until smooth:
vegetable juice
salt
red pepper flakes
1/2 of the red tomatoes and garlic
place these blended ingredients into a large bowl and set aside
then
blend in blender until smooth:
the remaining red tomatoes
2/3 c. cucumber
1/2 c. red/orange or yellow bell pepper
1tbs. basil
lemon juice
add this mixture to the large bowl also
then
stir in the remaining:
1/3 c cucumber
1/4 c. red/orange or yellow bell pepper
yellow tomatoes
cover and chill
now
heat oil in a “wok” type pan over medium heat
add
shrimp
saute approx. 2 minutes on each side or until done
remove from heat and chill
to serve:
top each bowl of gazpacho with:
shrimp
a dollop of yogurt
some chopped basil
*what a great yummy and refreshing way to celebrate the end of summer*
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…the motivator lady
lori ellen
eating behaviorist
motivation.inspiration.strategies.support
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© 2010 intuitiveeating4ever all rights reserved