Gazpacho with Grilled Shrimp
Gazpacho with Grilled Shrimp
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 270 |
| pro | 9 g |
| total fat | 20 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 816 mg |
| potassium | 546 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 13 |
| vit A | 15 |
| vit C | 63 |
| folate | 20 |
- Preparation time: 15 minutes
- Cook time : 5 minutes Chill: 1 hour
- Total time : PT20M
- Portion size: 4
Ingredients
- 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
Preparation
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.
Source : Canadian Living Magazine: September 2010
