Gazpacho Noodle Soup

Serves 4

This cool Mexican-style soup is super-refreshing on a hot day. Based on tomato juice and jarred salsa, it comes together in 5 minutes but does need to be chilled for a minimum of 2 hours. Make it in the morning and enjoy it for lunch or dinner.

Prep: 5 minutes

Marinate: 2 hours

Total: 2 hours 5 minutes

• 1 package (16 ounces) very small cooked peeled deveined shrimp
• 1 package (10.7 ounces) zucchini noodles; or 2 small zucchini, spiralized and long noodles snipped
• 4 cups Whole30-compliant tomato juice or 100% vegetable juice
• 1½ cups fresh medium-hot salsa
• ¼ cup fresh lemon juice
• ¼ cup chopped fresh parsley and/or basil
• ⅓ cup sliced almonds, toasted (see Tip below)

In a large non-metal bowl, stir together the shrimp, zucchini, tomato juice, salsa, lemon juice, and half of the parsley. Cover and chill for 2 to 24 hours.

To serve, top servings with the remaining parsley and almonds.

TIP To toast almonds, place in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.