HEART HEALTHY RECIPE (LUNCH): SHRIMP GAZAPACHO

·         1 lb. cooked and cleaned shrimp

·         2 (14.5 ounce) can diced tomatoes

·         1 cup water

·         2 TBSP extra virgin olive oil

·         1 seeded cucumber, cut into 1/ inch pieces (about 2 cups)

·         1 small yellow bell pepper, seeded and cut into ¼ inch pieces (about ¾ cup)

·         1 small onion, cut into ¼ inch pieces (about ½ cup)

·         2 medium cloves garlic, minced

·         1 small jalapeno pepper, seeded and minced

·         2 TBSP red wine vinegar

·         2 TBSP chopped fresh basil

·         Salt and pepper

1.      Process ½ cup of tomatoes along with water and oil in blender or food processor until pureed

2.      Transfer to a medium bowl and add remaining ingredients and the rest of the tomatoes

3.      Season with salt and pepper to taste

4.      Refrigerate until ready to serve

Servings:  6

Serving Size:  1½ cup

Nutritional Information

Calories:  145

Fat:  5 g

Saturated Fat:  1 g                          

Cholesterol:  135 mg              

Sodium:  227 mg                  

Carbohydrate:  10 g            

Fiber:  2 g

Protein:  30 g

"The Perfect Day"
By: Nanette Cameron, RD