Chunky Gazpacho with Grilled Shrimp Chunky Gazpacho with Grilled Shrimp

Author: Canadian Living

This flavourful soup is a terrific way to use up tomatoes from your garden.

  • Portion size 4 servings



Using 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
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Chunky Gazpacho with Grilled Shrimp