Gazpacho with Pesto and Shrimp

¹/2 pound cooked medium shrimp, sliced lengthwise

1¹/2 teaspoons lemon juice

5 tablespoons extra-virgin olive oil

8 Roma tomatoes, halved and seeded

1 bunch basil leaves (1 cup tightly packed)

1 clove garlic, minced

¹/2 teaspoon salt

1 teaspoon sugar

2 tablespoons balsamic vinegar

1 medium seedless cucumber (10 to 12 ounces)

4 bell peppers ( red, yellow, green, orange), seeded and cut into 6 pieces each

1 bunch scallions, white parts and 1 to 2 inches of the green parts

¹/3 red onion, cut in half

3 tablespoons chives, finely diced

Lemon zest, for garnish
In a medium bowl, place the shrimp and toss with the lemon juice and 1 tablespoon of the oil. Set aside.

Cut each tomato half into three pieces. Working in two batches, place tomatoes in the food processor and pulse several times until they are diced. Transfer tomatoes to large bowl and set aside.

Combine the basil, garlic, salt, sugar, vinegar and the remaining 4 tablespoons of oil and process until smooth to form a pesto. Add to the tomatoes.

Score the cucumber with a fork, cut in half crosswise and lengthwise. Place in the food processor and pulse several times until diced. Transfer to a separate, medium-size bowl.

Working in two batches, pulse bell peppers several times until diced. Add the peppers to the cucumber. Place scallions in the food processor, pulse several time, add to cucumber mixture. Do the same for the red onion. Add chives to the cucumber mixture. Combine the cucumber and tomato mixtures and mix well.

Just before serving, add shrimp. Garnish with lemon zest. Makes 4 servings.

Per serving: 166 calories, 15 g protein, 21 g carbohydrates, 3 g fat, 86 mg cholesterol, 1 g saturated fat, 391 mg sodium, 4 g dietary fiber

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