This flavourful soup is a terrific way to use up tomatoes from your garden.
- Portion size 4 servings
- 2 lbs tomatoes (about 6)
- 1 cup diced peeled seeded cucumber
- 1 cup diced white onion
- 1 sweet red pepper diced
- 1 clove garlic chopped
- 1/4 cup lime juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 8 jumbo shrimp peeled and deveined
- 1/4 teaspoon pepper
MethodUsing 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 facts Per serving: about
- Sodium 377 mg
- Protein 13 g
- Calories 211.0
- Total fat 12 g
- Cholesterol 77 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
- Iron 16.0
- Folate 24.0
- Calcium 6.0
- Vitamin A 28.0
- Vitamin C 145.0