Gazpacho With Grilled Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is so M-M Good!! Easy to put together, and only 15 minutes prep, 5 minutes cooking time, and then 1 hour chilling for a fabulous meal for 4!! Ingredients:
1 cup crustless white bread, cubed |
1 1/2 lbs ripe tomatoes, chopped |
3/4 cup sweet onion, chopped |
1/2 cup sweet green pepper, chopped |
2 small garlic cloves, smashed |
1 cucumber, peeled and chopped (4-inch long piece) |
1/3 cup extra-virgin olive oil |
2 tablespoons sherry vinegar |
1 tablespoon white wine vinegar |
1 teaspoon salt |
3/4 teaspoon granulated sugar |
8 jumbo shrimp (unpeeled) |
1 teaspoon extra-virgin olive oil (approximately) |
1/4 teaspoon salt |
Directions:
1. Sprinkle cubed bread with 3 tablespoons water; gently squeeze out excess moisture.
2. In blender in batches, blend bread, tomatoes, onion, green pepper, garlic, cucumber, oil, sherry vinegar, white wine vinegar, salt, sugar and 3/4 cup cold warer until smooth.
3. Strain through fine sieve into large bowl, pressing and discsarding solids. Cover and chill for 1 hour or up to 24 hours.
4. GRILLED SHRIMP: Meanwhile, thread shrimp onto soaked wooden or metal skewers. Brush with oil; sprinkle with salt.
5. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 minutes.
6. Divide soup among 4 bowls; drizzle with more olive oil, if desired. Serve with shrimp.
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