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The DX Exclusive Recipe: Summer Gazpacho

With grilled lemon-basil shrimp

This cooling summer soup is a delicious and healthful way to use a bumper crop of tomatoes. It’s hearty enough for a main dish with the shrimp, but you can serve it without them for a light starter for any warm weather meal. (Be sure to talk to your diabetes care team if you are considering making changes to your meal plan.)

Gazpacho

3 cups low-sodium tomato-vegetable juice

4 large red or yellow tomatoes, or a combination, chopped (about 1½ pounds)

1 small red or yellow bell pepper, chopped

1 jalapeno, seeded and minced (optional)

¼ cup diced sweet onion

½ cup chopped fresh basil, plus additional for garnish

1 garlic clove, minced

1 tablespoon sherry vinegar or white wine vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

Shrimp

1 pound peeled and deveined large shrimp

Grated zest and juice of 1 large lemon

¼ cup chopped fresh basil

2 teaspoons olive oil

1 garlic clove, minced

⅛ teaspoon freshly ground black pepper

  1. To make the gazpacho, combine all the ingredients in a large bowl. Cover and refrigerate until chilled, 2 hours or up to 2 days.
  1. To make the shrimp, place the shrimp in a large shallow dish. Add the lemon zest and juice, basil, oil and pepper, and toss to coat. Cover and refrigerate 30 minutes.
  1. Coat a grill rack with cooking spray and heat an outdoor grill to medium-high or spray a stovetop grill pan with cooking spray and set over medium-high heat. Remove the shrimp from the marinade and discard any remaining marinade. Place the shrimp on the grill, in batches if necessary, and cook, turning once, just until shrimp turn pink, about 4 minutes. Let cool slightly.
  1. To serve, ladle the soup evenly into 4 shallow bowls and top evenly with the shrimp. Sprinkle with additional basil and serve at once.

Serves 4

Gazpacho with shrimp

Each serving (1¾ cups soup with about 8 shrimp): 239 calories, 18 g carbohydrate, 8 g total fat, 1 g saturated fat, 172 mg cholesterol, 4 g fiber, 25 g protein, 650 mg sodium

Gazpacho only

Each serving (1¾ cups soup): 113 calories, 17 g carbohydrate, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 4 g fiber, 4 g protein, 407 mg sodium

Get more tips here about keeping track of the food you eat, whether at home or dining out, and your total nutrition throughout the day.

Jackie Mills is a registered dietitian who develops recipes for such national magazines as Cooking Light and Family Circle, as well as for books such as the American Medical Association Type 2 Diabetes Cookbook. She was formerly the food editor at Redbook magazine. Mills is a paid contributor for The DX. All opinions contained in this article reflect those of the contributor, and not of Sanofi US, its employees, agencies, or affiliates.

© 2016 The DX: The Diabetes Experience

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