Gazpacho with Grilled Shrimp

Gazpacho with Grilled Shrimp 150 Author: Canadian Living Credits: Gazpacho with Grilled Shrimp 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 1 cup cubed crustless white bread
  • 1 1/2 lb ripe tomato chopped
  • 3/4 cups chopped sweet onions
  • 1/2 cup chopped sweet green pepper
  • 2 cloves garlic smashed
  • 1 piece (4 inch/10 cm) cucumber peeled and chopped
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 3/4 teaspoons granulated sugar
Grilled Shrimp:
  • 8 jumbo shrimp (unpeeled)
  • 1 teaspoon extra-virgin olive oil (approx)
  • 1/4 teaspoon salt

Method

Sprinkle cubed bread with 3 tbsp (45 mL) water; gently squeeze out excess moisture.

In blender in batches, blend bread, tomatoes, onion, green pepper, garlic, cucumber, oil, sherry vinegar, wine vinegar, salt, sugar and 3/4 cup (175 mL) cold water until smooth.

Strain through fine sieve into large bowl, pressing and discarding any solids. Cover and chill for 1 hour or up to 24 hours.

Grilled Shrimp: Meanwhile, thread shrimp onto soaked wooden or metal skewers. Brush with oil; sprinkle with salt. Place on greased grill over medium-high heat; close lid and
grill, turning once, until pink, about 5 minutes.

Divide soup among 4 bowls; drizzle with more olive oil, if desired. Serve with shrimp.

Nutritional facts Per serving: about

  • Sodium 816 mg
  • Protein 9 g
  • Calories 270.0
  • Total fat 20 g
  • Potassium 546 mg
  • Cholesterol 49 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 63.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gazpacho with Grilled Shrimp

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