Gazpacho With Shrimp Cucumber Salad Recipe

Name: Gazpacho With Shrimp Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gazpacho; 3 pounds tomatoes; blanched, peeled and seeds removed; 4 ounces stale bread,; 1 to 2 teaspoons tomato paste, to taste; 1 to 2 teaspoons sugar, to taste; 2 to 3 Kirby cucumbers; peeled, seeded and cut into chunks; 1 jalapeno; seeds and ribs removed, diced; 1/2 small red onion; 1 small garlic clove, crushed; 1/4 to 1/2 cups olive oil; 1/4 cup reserved sherry vinegar; salt and pepper, to taste; 1 cup Italian parsley; 1/2 teaspoon smoked paprika; Shrimp and Cucumber Salad; 2 to 3 Kirby cucumbers; seeds removed, peeled and cut into chunks; 1 pound baby shrimp; steamed or poached, seasoned with salt, pepper and smoked paprika; 3 Italian peppers or 1 green bell pepper, roughly chopped; 1 jalapeno; seeds and ribs removed and diced; 1/2 small red onion; 1/2 to 1 cups Italian parsley, roughly chopped; 1/4 to 1/3 cups olive oil; 2 to 3 tablespoons reserved sherry vinegar; salt and pepper, to taste; The juice on one lemon; 1/4 teaspoon smoked paprika

Servings: persons

Gazpacho
3 pounds tomatoes; blanched, peeled and seeds removed
4 ounces stale bread,
1 to 2 teaspoons tomato paste, to taste
1 to 2 teaspoons sugar, to taste
2 to 3 Kirby cucumbers; peeled, seeded and cut into chunks
1 jalapeno; seeds and ribs removed, diced
1/2 small red onion
1 small garlic clove, crushed
1/4 to 1/2 cups olive oil
1/4 cup reserved sherry vinegar
salt and pepper, to taste
1 cup Italian parsley
1/2 teaspoon smoked paprika
Shrimp and Cucumber Salad
2 to 3 Kirby cucumbers; seeds removed, peeled and cut into chunks
1 pound baby shrimp; steamed or poached, seasoned with salt, pepper and smoked paprika
3 Italian peppers or 1 green bell pepper, roughly chopped
1 jalapeno; seeds and ribs removed and diced
1/2 small red onion
1/2 to 1 cups Italian parsley, roughly chopped
1/4 to 1/3 cups olive oil
2 to 3 tablespoons reserved sherry vinegar
salt and pepper, to taste
The juice on one lemon
1/4 teaspoon smoked paprika

1
Place bread in the food processor to turn into crumbs. Don't worry if it's not uniform in size, but it should be smaller pieces of crumbs. Place the rest of the ingredients into the food processor, including the tomatoes. It is recommended that the vegetables be pureed in batches and mix together in a larger bowl.
2
Place the soup in the refrigerator to chill and marinate the flavors.
3
Ladle soup into a bowl and top with the Shrimp and Cucumber Salad
4
Enjoy at room temperature with a slight chill.
5
* Special Note: Adjust the amount of sugar and tomato paste according to the sweetness of the tomatoes.
6
Place all vegetables and shrimp, excluding parsley and garlic, into a bowl.
7
Use the rest of the ingredients to whisk into a vinaigrette. Pour over the vegetables and shrimp. Gently toss together. Let marinate for at least an hour.
8
Enjoy at room temperature with a slight chill.

701

kcal

Calories

Fat

121

Carbs

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 26 ingredients. The key ingredients include: Gazpacho, 3 pounds tomatoes; blanched, peeled and seeds removed, 4 ounces stale bread,, 1 to 2 teaspoons tomato paste, to taste, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gazpacho With Shrimp Cucumber Salad

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