Gazpacho With Lemon-Garlic Shrimp Recipe

Name: Gazpacho With Lemon-Garlic Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) container grape tomatoes, divided; 1 1/2 cups sliced English cucumber, divided; 1 cup diced red bell pepper, divided; 3/4 cup diced Vidalia or other sweet onion, divided; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons sherry vinegar; 5/8 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 3 garlic cloves; 1 (28-ounce) can San Marzano tomatoes, drained; 1 tablespoon fresh lemon juice; 1 teaspoon minced fresh garlic; 20 medium shrimp, peeled and deveined (about 8 ounces)

Servings: persons

1 (10-ounce) container grape tomatoes, divided
1 1/2 cups sliced English cucumber, divided
1 cup diced red bell pepper, divided
3/4 cup diced Vidalia or other sweet onion, divided
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves
1 (28-ounce) can San Marzano tomatoes, drained
1 tablespoon fresh lemon juice
1 teaspoon minced fresh garlic
20 medium shrimp, peeled and deveined (about 8 ounces)

1
Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside.
2
Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and canned tomatoes in a food processor; pulse until almost smooth or until desired consistency. Refrigerate 25 minutes.
3
Combine remaining 1 tablespoon oil, juice, minced garlic, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and shrimp in a medium bowl. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally.
4
Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.
5
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672

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10-ounce) container grape tomatoes, divided, 1 1/2 cups sliced English cucumber, divided, 1 cup diced red bell pepper, divided, 3/4 cup diced Vidalia or other sweet onion, divided, and more.

Yes, Gazpacho With Lemon-Garlic Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho With Lemon-Garlic Shrimp

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