Gazpacho with Grilled Shrimp Gazpacho with Grilled Shrimp

Gazpacho with Grilled Shrimp 150 Image by: Gazpacho with Grilled Shrimp 150 Author: Canadian Living

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


Grilled Shrimp:


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


  • Iron 13.0
  • Folate 20.0
  • Calcium 5.0
  • Vitamin A 15.0
  • Vitamin C 63.0
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Lunch & Dinner

Gazpacho with Grilled Shrimp