Tested till perfect Gazpacho with Grilled Shrimp
Gazpacho with Grilled Shrimp
Photography by Jim Norton

Gazpacho with Grilled Shrimp

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 5 minutes Chill: 1 hour
  • Portion size 4


  • 1 cup 1cupcubed crustless white bread
  • 1-1/2 lb 1-1/2lbripe tomatotomatoes, chopped
  • 3/4 cup 3/4cupchopped sweet onion
  • 1/2 cup 1/2cupchopped sweet green pepper
  • 2 2small cloves garlic, smashed
  • 1 piece (4 inch/10 cm) 1piece (4 inch/10 cm)cucumber, peeled and chopped
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 2 tbsp 2tbspsherry vinegar
  • 1 tbsp 1tbspwhite wine vinegar
  • 1 tsp 1tspsalt
  • 3/4 tsp 3/4tspgranulated sugar

Grilled Shrimp:

  • 8 8jumbo shrimp, (unpeeled)
  • 1 tsp 1tspextra-virgin olive oil, (approx)
  • 1/4 tsp 1/4tspsalt
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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 Information Per serving: about

cal 270 pro 9g total fat 20g sat. fat 3g
carb 13g fibre 1g chol 49mg sodium 816mg
potassium 546mg

% RDI:

calcium 5 iron 13 vit A 15 vit C 63
folate 20
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