Tested till perfect Chunky Gazpacho with Grilled Shrimp

Chunky Gazpacho with Grilled Shrimp

This flavourful soup is a terrific way to use up tomatoes from your garden.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 lb 2lbtomatotomatoes, (about 6)
  • 1 cup 1cupdiced peeled seeded cucumber
  • 1 cup 1cupdiced white onionwhite onions
  • 1 1sweet red peppersweet red peppers, diced
  • 1 1clove garliccloves of garlic, chopped
  • 1/4 cup 1/4cuplime juice
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 tbsp 1tbspred wine vinegar
  • 1/2 tsp 1/2tspsalt
  • 8 8jumbo shrimp, peeled and deveined
  • 1/4 tsp 1/4tsppepper
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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.

Nutritional Information Per serving: about

cal 211 pro 13g total fat 12g sat. fat 2g
carb 16g fibre 4g chol 77mg sodium 377mg

% RDI:

calcium 6 iron 16 vit A 28 vit C 145
folate 24
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