Chunky Gazpacho with Grilled Shrimp
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This flavourful soup is a terrific way to use up tomatoes from your garden.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 211 |
| pro | 13 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 77 mg |
| sodium | 377 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 16% |
| vit A | 28% |
| vit C | 145% |
| folate | 24% |
Suggested Recipes
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2 lb (1 kg) tomatoes (about 6)
1 cup (250 mL) diced seeded peeled cucumber
1 cup (250 mL) diced white onion
1 sweet red pepper, diced
1 clove garlic, chopped
1/4 cup (50 mL) lime juice
3 tbsp (45 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) salt
8 jumbo shrimp, peeled and deveined
1/4 (1 mL) tsp pepper
Preparation:
Using sharp knife, score X in bottom of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds. With slotted spoon, transfer each tomato to ice water; let cool completely. Peel off skins.
Halve tomatoes vertically; discard juice and seeds. Dice tomatoes; transfer to large bowl. Stir in cucumber, onion and red pepper.
In blender, blend together chopped garlic, 2 tbsp (25 mL) each of the lime juice and oil, vinegar, half of the salt and 3 cups (750 mL) of the tomato mixture until smooth.
Return blended mixture to bowl with remaining tomato mixture, stirring to combine. Cover and refrigerate for 4 hours.
Meanwhile, in bowl, toss together shrimp, remaining lime juice, oil and salt, and pepper; let stand for 10 minutes.
Place shrimp on greased grill over medium-high heat; close lid and grill, turning once until pink, 5 to 8 minutes. Serve on soup.
Halve tomatoes vertically; discard juice and seeds. Dice tomatoes; transfer to large bowl. Stir in cucumber, onion and red pepper.
In blender, blend together chopped garlic, 2 tbsp (25 mL) each of the lime juice and oil, vinegar, half of the salt and 3 cups (750 mL) of the tomato mixture until smooth.
Return blended mixture to bowl with remaining tomato mixture, stirring to combine. Cover and refrigerate for 4 hours.
Meanwhile, in bowl, toss together shrimp, remaining lime juice, oil and salt, and pepper; let stand for 10 minutes.
Place shrimp on greased grill over medium-high heat; close lid and grill, turning once until pink, 5 to 8 minutes. Serve on soup.
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