Serves 4.

Note: This as an easy and light alternative to the traditional Spanish gazpacho. It's especially pretty when made with yellow tomatoes. From Meredith Deeds.

• 11/2 lb. red tomatoes, chopped

• 1/2 English cucumber, peeled, seeded and chopped

• 1/2 c. sweet onion (such as Vidalia), chopped

• 1 red bell pepper, chopped

• 1 tsp. garlic clove, minced

• 2 tbsp. sherry vinegar

• 1 tbsp. plus 1 tsp. olive oil, divided

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/2 lb. cooked shrimp

• 1 avocado, diced

• 1/4 c. sweet onion, finely diced

• 2 tbsp. fresh basil, julienned

• 2 tsp. lime juice


Combine the following ingredients in the bowl of a food processor or blender (you may have to do this in two batches): tomatoes, cucumber, onion, bell pepper, garlic, vinegar and 1 tablespoon olive oil.

Process until smooth. Pour the soup into a bowl, and season to taste with the salt and pepper. Chill for at least 4 hours or overnight.

Before serving, make the Shrimp and Avocado Relish: Gently mix together the shrimp, avocado, onion, basil, lime juice and 1 teaspoon olive oil in a medium bowl. Season to taste with salt and pepper.

Ladle into serving bowls and drizzle the top with the Shrimp and Avocado Relish. Serve cold.

Nutrition information per serving:

Calories 222 Fat 11 g Sodium 845 mg

Carbohydrates 16 g Saturated fat 2 g Calcium 91 mg

Protein 16 g Cholesterol 120 mg Dietary fiber 6 g

Diabetic exchanges per serving: 3 vegetable, 1 1/2 lean meat, 1 fat.