#TLT Tasty Lunch Tuesday!!

Best Dish for Overheated Mamas-to-Be

“This gazpacho with shrimp is a refreshing and healthy meal,” says Lenkert. “It’s perfect for summer pregnancies because you’ll feel full, but the dish is also light and cool.” The gazpacho is also a great choice if you have morning sickness, since it’s not too filling and less likely to upset your stomach. And even though a gazpacho might seem tricky to make, it’s really not. “You don’t cook that much,” says Lenkert. “You can simplify it and not make your own croutons. You can also go light on the olive oil if you want to eat a lot of helpings.” And if you’re wondering about eating fish, it’s safe as long as you cook it properly.

*Gazpacho With Shrimp
*Serves 4

*Ingredients:
*For the gazpacho
2 lb. ripe tomatoes, peeled, seeded and diced
1/2 cucumber, peeled, seeded and diced
1/2 green pepper, seeded and diced
1 cup water
6 Tbl. extra-virgin olive oil
2 Tbl. sherry vinegar
1 to 1 1/2 slices of bread, torn into small pieces
1/2 tsp. kosher salt

For the shrimp
1 Tbl. olive oil
12 large shrimp, peeled and deveined
Pinch of kosher salt
For the croutons and garnish
4 (1/2-inch-thick) slices of bread, cut into 1/2-inch cubes
1 Tbl. olive oil
4 plum tomatoes, peeled, seeded and diced
1/2 cucumber, peeled, seeded and diced
Kosher salt, as needed
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 Tbl. shallot, diced
1 Tbl. chives, minced, to garnish
Sea salt, to garnish
Extra-virgin olive oil, as needed

*Directions:
*1. Place the gazpacho ingredients in a blender and blend until very smooth, adding more water if necessary. Strain through a fine-mesh sieve and chill.

Make the shrimp: Heat the oil in a large skillet over medium-high heat. Cut the shrimp lengthwise about halfway down so they open into a Y shape (this allows the shrimp to cook more evenly). Once the oil is hot, add the salt and saute the shrimp for 2 to 3 minutes. Set aside.
Preheat the oven to 350˚F. Put the bread cubes in a mixing bowl, drizzle with the olive oil and toss to coat evenly. Spread the cubes in a single layer on a baking sheet and bake until golden, turning once or twice with a spatula, 15 to 20 minutes. Let cool.
In a mixing bowl, combine the plum tomatoes, cucumber, salt, red and green bell peppers, and shallot, and mix well.
To serve, place three sauteed shrimp in the center each soup bowl. Arrange some of the tomato-cucumber mixture around the edge. Sprinkle with chives and sea salt and top with some croutons. Drizzle with a little extra-virgin olive oil. Transfer the chilled gazpacho to a pitcher. Set the bowls in front of your guests and pour the gazpacho at the table.

Per serving: 384 calories, 28.55 g fat, 22.68 g carbs, 9.53 g protein, 5.16 g fiber, 68 mg calcium, 2.32 mg iron, 426 mg sodium, 90 mcg folate