Florida Gazpacho With Shrimp

90 mins (prep 30, cooking 60)
17 ingredients
6 servings
A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp.

Categories:  served-cold , seasonal , tomato , presentation , seafood , shellfish , shrimp , summer , <-4-hours , soups-&-stews , vegetable , diabetic , corn , time-to-make ,
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Serving Size (241.89 g)
Servings 6
Amount per Serving
Calories 149.49 Calories from Fat 92.79
% Daily Value *
Total Fat 10.31g 95.19%
Saturated Fat 1.42g 42.73%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 501.85mg 125.46%
Total Carbohydrate 14.74g 29.49%
Dietary Fiber 2.33 g 55.93%
Sugars 8.01 g %
Protein 2.2g 26.4%
Vitamin A 421.48IU% Vitamin C 18.6mg%
Calcium 80.99mg% Iron 3.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red, small, medium red onion, fresh basil, fresh cilantro, white pepper, fresh corn kernels, french baguette, shrimp, fresh basil