Gazpacho with Lemon-Garlic Shrimp

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Gazpacho with Lemon-Garlic ShrimpRecipe
Photo: Jason Wallis; Styling: Cindy Barr
Sustainable Choice. Choose Pacific white shrimp farmed in fully recirculating systems or inland ponds.
Serves 4


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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.

Created date

June 2013

Nutritional Information

Calories 215
Fat 11.1 g
Satfat 1.5 g
Monofat 7.8 g
Polyfat 1.3 g
Protein 10.9 g
Carbohydrate 18.7 g
Fiber 4.8 g
Cholesterol 71 mg
Iron 1.9 mg
Sodium 587 mg
Calcium 111 mg