Cooking: Grilled Gazpacho with Shrimp
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Step 1 Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. To serve, pour the chilled Cucumber Ginger Gazpacho into large flat soup bowls. Place 4 grilled shrimp in the middle of each bowl and garnish with the miniature Cucumber-ribbon roll-ups of creamy goat cheese so that they stand on end revealing the sweet creamy centers.
Serves four as a main course or eight as a starter in small bowls. All Reviews for Appetizer Cucumber Gazpacho with Shrimp of Reviews. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Share options. nutrition-modal.
Nutritional Information Appetizer Cucumber Gazpacho with Shrimp. Gazpacho made with so so ingredients is a fine cold liquid that can quench your thirst and stave off hunger on a hot summer’s day, much in the same way sucking on an ice cube might. But a Mexican Gazpacho Soup recipe made with heirloom tomatoes bursting at the seems with heavenly juice is an elixir that will not only fill your belly but. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green.
Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining.
Preparation In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir. Finally, place a grilled shrimp on the top and serve with grilled slices of bread. This is a to-die-for summer dinner.
I’ve had a love affair with Gazpacho since I saw the movie “Violets are Blue” with Kevin Kline and Sissy Spacek in 1986. Grill over medium-high heat 3 to 5 minutes or until done. Pour soup into bowls; top with shrimp.
Makes 2 entrée or 4 side dish servings. SERVE. Grilled Buttered French Bread Croutons. Brush 2 tablespoons melted butter or olive oil over 6 slices French bread.
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