Ingredients for Shrimp Gazpacho
- Olive Oil
- Medium Shrimp
- Plum Tomatoes
- Red Onion
- Garlic Cloves
- 1 medium cucumber (peeled, seeded, and chopped)
- Roasted Sweet Peppers
- Red Pepper
- 1 cup tomato juice
- Red Wine Vinegar
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How to Make Shrimp Gazpacho
- Heat 1 tablespoon olive oil in a large nonstick skillet over high heat.
- Season 1 pound shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- In a food processor, combine 2 pounds ripe tomatoes, 1/2 medium red onion (chopped), 2 cloves garlic, 1 medium cucumber (peeled, seeded, and chopped), and 1/2 cup roasted red peppers (jarred is fine). Process until well combined.
- Add 1 cup tomato juice and 2 tablespoons red wine vinegar to the food processor.
- Process until completely smooth. Taste and adjust seasoning with salt and pepper as needed.
- To serve, divide the gazpacho evenly among 4 bowls.
- Top each serving with the cooked shrimp and the remaining 1/2 cup roasted red peppers.
- Garnish with fresh cilantro and chives (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
31g
Fat
4g
Carbs
4g
