- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2010
MethodSprinkle 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