Spicy Gazpacho with Grilled Shrimp
- Yield: 6 cups
- Prep: 1 hr 15 mins
- Cook: 3 mins
Ingredients
- 6cups chopped fresh tomatoes
- 1 green bell pepper, seeded and chopped
- 1cup chopped cucumber, preferably seedless/English cucumber
- 1cup chopped celery
- 1/2cup chopped red onion
- 2-3tablespoons fresh parsley leaves
- 1clove garlic, minced
- 1tablespoon olive oil
- 1teaspoon cider vinegar
- 1teaspoon honey
- 1/2teaspoon hot sauce, or more or less as desired
- Salt and freshly ground black pepper
- Cooking spray
- 16 extra large shrimp
Instructions
1. In the bowl of a food processor fitted with the metal blade, combine the tomatoes, bell pepper, cucumber, celery, onion, parsley, garlic, oil, vinegar, honey, and hot sauce. Process until blended and until you reach the desired consistency (chunky or smooth). Season to taste with salt and pepper.
2. Transfer the gazpacho to a non-reactive bowl (preferably glass) and refrigerate for at least 1 hour, and up to 24 hours.
3. Just before serving, coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Add the shrimp and cook for 2 to 3 minutes per side, until opaque and cooked through, seasoning with salt and pepper as you go.
4. Ladle the chilled gazpacho into bowls and top with the shrimp (or arrange the shrimp on the rim of the bowl).
Nutritional Info *per serving
- Calories 86
- Fat 3g
- Cholesterol 24mg
- Sodium 145mg
- Carbohydrate 11g
- Fiber 3g
- Sugars 7g
- Protein 5g
