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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tomato and Peach Jus with Shrimp

Source: dLife

Sweet soup made from pureed tomato and peach juice, topped with shrimp and cilantro.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	207.1

Total Carbs	38.6 g

Dietary Fiber	5.2 g

Sugars	29.8 g

Total Fat	4.3 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	572.3 mg

Protein	7.7 g

Sodium	43.8 mg

Dietary Exchanges 4.3 Fat, 2.3 Vegetables, 1.8 Fruits, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.5
3 1/2 lb Peaches, fresh, medium, FDA 2.5
2 1/2 lb fresh tomatoes 2.0
2 tbsp white wine vinegar 1.0
1 each lemongrass stalks 1.0
1 pinch ginger root slices 1.0
1 each bay leaves 0.6667
0.6667 cup cold water 18.0
18 each large raw shrimp 1.0
1 tbsp olive oil 1.0
1 pinch salt and pepper 1.0
1 tbsp fresh cilantro 2.0
2 each fresh tomatoes

Directions

Peel the tomatoes and peaches and cut into chunks. Put in food processor and puree. Stir in vinegar and seasoning.
Line a large bowl with cheesecloth, pour the pureee into the bowl, gather up ends of cheesecloth and tie tightly. Suspend over the bowl and leave at room temperature for 3 hours or until about 5 cups juice have drained through.
Meanwhile, put the lemongrass, ginger, and bay leaf into a pan with water and simmer for 5-6 minutes. Set aside to cool. When cooled, strain into the tomato and peach juice and chill in the refrigerator for at least 4 hours.
Slit the shrimp down their curved sides with a sharp knife, cutting about three-quarters of the way through and keeping their tails intact. Open the shrimp out flat.
Heat a griddle or frying pan and brush with a little oil. Sear the shrimp for 1-2 minutes on each side until tender and slightly charred. Pat dry on paper towels to remove any oil. Cool, but do not chill.
When ready to serve, ladle the soup into bowls and place three shrimp in each portion.
Garnish with torn cilantro leaves and diced tomato.