This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: cheese quesadillas.
15 ounce 1 can reduced sodium chicken broth, or vegetable broth
1 teaspoon Sugar
0.25 teaspoon Salt
12 ounce Cooked and peeled shrimp, chopped
0.25 cup Green olives, chopped
Nutrition value
475
calories per serving
24 g Fat43 g Protein18 g Carbs4 g FiberOther
Current Totals
24 g Fat
43 g Protein
18 g Carbs
4 g Fiber
MacroNutrients
Carbs
18 g
Protein
43 g
Fiber
4 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
102 mg
Iron
2 mg
Vitamin A
193 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
0 mg
Vitamin B9
63 mcg
Vitamin B12
2 mcg
Vitamin C
63 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
97 mg
Manganese
2 mg
Phosphorus
391 mg
Selenium
56 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
