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Stephanie Knewasser
Green gazpacho with avocado and shrimps
Cold soup with green pepper, avocado, cucumber and ice shrimp.
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Ingredients
Directions
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Remove the seeds from the peppers and cut the flesh into pieces. Remove the bottom of the salad onions and cut the onions into pieces.
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Cut the cucumbers into pieces. Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Put the pepper, salad onion, cucumber, avocado, garlic, vinegar, oil and possibly salt in the blender or a high cup. Puree until an even soup.
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Divide the soup over 4 glasses and garnish with the shrimp.
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Nutrition
200Calories
Sodium12% DV295mg
Fat23% DV15g
Protein16% DV8g
Carbs2% DV6g
Fiber16% DV4g
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