Gazpacho With shrimp
Recipe: #20544
August 10, 2015
Categories: Shrimp, Tomato 5-Minute Prep, Brunch, Gluten-Free, No Eggs, Fresh Tomatoes, more
"Recipe source: local newspaper"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (912.7 g)
- Calories 399
- Total Fat - 7.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 181.2 mg
- Sodium - 997.8 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 8 g
- Sugars - 40 g
- Protein - 34.3 g
- Calcium - 348.2 mg
- Iron - 2.6 mg
- Vitamin C - 84.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut tomatoes in quarters.
Step 2
Using a blender add the tomatoes, onion, 1/4 cup cucumber, olive oil and balsamic vinegar and blend until smooth.
Step 3
Divide between two large soup bowls and then spoon the yogurt into the soup; stirring to blend. Salt and pepper to taste. Divide the shrimp among the two bowls and sprinkle with 2 tablespoons diced cucumber and scallions.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use ripe tomatoes for the gazpacho.
- For a creamier texture, use Greek yogurt instead of plain yogurt.
- Instead of 2 1/2 pounds tomatoes, use 2 cups of canned diced tomatoes. This substitution allows for the convenience of using canned tomatoes, while still providing the same flavor and texture of fresh tomatoes.
- Instead of nonfat yogurt, use 2 tablespoons of mayonnaise. This substitution will add a creamy, rich texture to the soup, while still providing a tangy flavor.
Taco Gazpacho Replace the shrimp with cooked taco meat. Top the gazpacho with shredded cheese, diced avocado, and crushed tortilla chips.
Grilled Asparagus with Lemon and Parmesan.
RECOMMENDED DISH DESCRIPTION: Grilled asparagus with lemon and parmesan is a perfect side dish to go with the Gazpacho with Shrimp. The combination of the salty parmesan and the tart lemon will provide a nice contrast to the creamy gazpacho. The asparagus will also add a nice crunch and texture to the meal.
Roasted Red Potatoes with Rosemary and Garlic
RECOMMENDED DISH DESCRIPTION: Roasted red potatoes with rosemary and garlic is a delicious accompaniment to the Grilled Asparagus with Lemon and Parmesan. The potatoes will provide a nice contrast to the asparagus with their earthy flavor and crispy texture. The rosemary and garlic will add an extra layer of flavor to the dish, making it a perfect complement to the Gazpacho with Shrimp.
FAQ
Q: How much shrimp is needed for this recipe?
A: 10 ounces of cooked shrimp is needed for this recipe.
Q: What type of shrimp should I use?
A: For this recipe, it is best to use peeled and deveined shrimp. You can use either fresh or frozen shrimp.
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Fun facts:
The origins of gazpacho soup are believed to date back to the Roman Empire. Gazpacho was a popular dish amongst the peasants and was made with stale bread, olive oil, vinegar, garlic and salt.
Famous celebrity chef Jamie Oliver has a recipe for gazpacho with shrimp. He suggests adding a pinch of smoked paprika to the soup for extra flavor.