Gazpacho with Shrimp

Chill Time: 2 hours Servings: 4

Ingredients

• 1 English cucumber, peeled and chopped

• 1 medium carrot, chopped

• 6 medium ripe tomatoes, chopped

• 1 medium red bell pepper, seeded and chopped

• 1/2 small red onion, chopped

• 2 garlic cloves

• 2 tablespoons sherry vinegar or red wine vinegar

• 3 tablespoons extra virgin olive oil

• 3/4 teaspoon sea salt

• 1/2 tsp freshly ground black pepper

• 1/4 cup fresh basil or parsley, for garnish

• 1-pound cooked cocktail-sized/large shrimp

• Optional toppings: diced cherry tomatoes, onions and cucumbers

Directions

1. Optional: Finely chop 1/4 of the cucumber, 1/2 of a tomato and 2 tablespoons of red onion, and reserve for toppings.
   

2. Peel the remaining cucumber and carrots, cut into chunks, and transfer to a blender. Add the tomatoes, bell pepper, onion, garlic, vinegar, olive oil, salt, and pepper. Blend until smooth.
   

3. Chill in the refrigerator for at least 2 hours.
   

4. Garnish with fresh herbs and serve with a slice of whole wheat sourdough bread and shrimp (1/4 pound per person). Enjoy!

   
   

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Notes:

• Storage: Store it in an airtight container for up to 3 days in the refrigerator or in the freezer for up to 2 months.

• No blender: finely chop all the ingredients and mix them for a chunkier, rustic version.

• Sweet: Swap in watermelon for half the tomatoes to make a lighter, sweeter version.

• Heat: If you like it spicy, toss in half a seeded jalapeño, a pinch of cayenne pepper, or chili flakes.

• Creamy: Add 1/2 avocado for extra creaminess.

• Shrimp: buy cooked or cooked/previously frozen (thaw before using).

Gazpacho with Shrimp.pdf

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