Summer Mexican Low-Carb Shrimp Gazpacho

by KetoDietApp.com

Step 1 Cut the soup vegetables in half then place all of the soup ingredients minus the olive oil into a blender and blend until very smooth.

Step 2 With the blender running slowly pour in the olive oil until the soup becomes creamy. Season with salt to taste. Chill for at least 3 hours.

Step 3 Before serving make the shrimp by tossing the shrimp with the oil and spices in a small bowl. Transfer to a skillet over medium high heat and cook 3-4 minutes per side until opaque in the center.

Step 4 In a small bowl combine the diced onion, cucumber, and tomato. Divide the soup between 4 bowls and top with the shrimp, avocado, sliced jalapeno, and diced veggies.