Gazpacho with Grilled Shrimp
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Gazpacho with Grilled ShrimpVisit www.canadianliving.com for full recipe details.1 user reviews.
Gazpacho with Grilled Shrimp
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 270270 cal |
| pro | 9 g9g pro |
| total fat | 20 g20g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 13 g13g carb |
| fibre | 1 g1g fibre |
| chol | 49 mg49mg chol |
| sodium | 816 mg816mg sodium |
| potassium | 546 mg546mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1313 iron |
| vit A | 1515 vit A |
| vit C | 6363 vit C |
| folate | 2020 folate |
- Preparation time: 15 minutes
- Cook time : 5 minutes Chill: 1 hour
- Total time : PT15M
Ingredients
- 1 cup cubed crustless white bread 1 cup cubed crustless white bread
- 1-1/2 lb ripe tomatoes , chopped1-1/2 lb ripe tomatoes, chopped
- 3/4 cup chopped sweet onion 3/4 cup chopped sweet onion
- 1/2 cup chopped sweet green pepper 1/2 cup chopped sweet green pepper
- 2 small cloves garlic , smashed2 small cloves garlic, smashed
- 1 piece (4 inch/10 cm) cucumber , peeled and chopped1 piece (4 inch/10 cm) cucumber, peeled and chopped
- 1/3 cup extra-virgin olive oil 1/3 cup extra-virgin olive oil
- 2 tbsp sherry vinegar 2 tbsp sherry vinegar
- 1 tbsp white wine vinegar 1 tbsp white wine vinegar
- 1 tsp salt 1 tsp salt
- 3/4 tsp granulated sugar 3/4 tsp granulated sugar
- Grilled Shrimp:
- 8 jumbo shrimp , (unpeeled)8 jumbo shrimp, (unpeeled)
- 1 tsp extra-virgin olive oil , (approx)1 tsp extra-virgin olive oil, (approx)
- 1/4 tsp salt 1/4 tsp salt
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.
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
- Keywords : Dinner; Bread; Tomatoes; Onions; Green pepper; Garlic; Shrimp; Refrigerate/Chill; Grill/Barbecue; 300 calories;
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