Grilled Shrimp Cucumber Gazpacho


Cooking: Grilled Gazpacho with Shrimp

Video taken from the channel: NBC 10 WJAR


Macho Gazpacho With Margarita Shrimp

Video taken from the channel: Rachael Ray Show


Gazpacho Recipe Cold Tomato Cucumber Pepper Soup

Video taken from the channel: Food Wishes


BBQ Prawns | Jamie Oliver

Video taken from the channel: Jamie Oliver


How to Make Cantaloupe & Cucumber Gazpacho: Cooking with Kimberly

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spiked gazpacho with lime shrimp | watt’s on the grill

Video taken from the channel: Gusto


Andrew Zimmern Cooks: Cold Cucumber Soup

Video taken from the channel: Andrew Zimmern

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.


List of related literature:

Place the sticks of butter on top of the shrimp, sprinkle on the black pepper (it should be a thick layer, 1/16 to 1/8 inch deep).

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

Add the arugula, basil, tomatoes, the remaining 5 tablespoons olive oil, the salt, pepper to taste, and the lemon juice.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Combine the olive oil, garlic, crushed red pepper flakes, lime zest and juice in a bowl and toss in shrimp.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

Place the sticks of butter on top of the shrimp, and sprinkle on the black pepper in a thick layer, l/& inch to % inch deep, covering the whole top surface.

“Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook” by Howard Mitcham
from Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
by Howard Mitcham
Arcadia Publishing, 2013

FOR THE SHRIMP: In a small bowl, toss the shrimp with 1 tablespoon olive oil, the parsley, and the crushed red pepper.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Add the shrimp, garlic, red pepper flakes, and sea tails removed salt.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Add the melon to the shrimps together with the salt, oil, pepper, lemon juice, walnut pieces, and lastly the arugula leaves.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

In same bowl, combine shrimp, garlic, next 3 ingredients, remaining Preheat oven to 375°F. In 12-inch In bowl, toss shrimp and scallops 1 tablespoon oil, and %2 teaspoon salt; skillet, melt margarine over medium with ginger, crushed red pepper, toss to coat shrimp.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Heat olive oil, saute the chopped garlic, onion and green pepper in it; when half­done add the raw shrimp.

“The Gasparilla Cookbook” by The Junior League of Tampa
from The Gasparilla Cookbook
by The Junior League of Tampa
Ravenio Books, 2016

Add the olive oil, hot sauce, bay leaf, garlic, lemon juice, minced parsley, minced chives, tarragon, chervil, pepper, and Worcestershire, bring to a simmer over medium heat, and add the shrimp.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • love the soup and I like the idea using it with salmon I also watch your key lime pie recipe it’s the same one I use I got it from Key West thank you

  • “This is how you make a nice Starwberry milkshake… Put milk, Icecream an strawberries in a mixer and run it. Then top it with olive oil!”
    “Greatest bowl of cheese doodles ever. Put them in a bowl and top them with olive oil”
    “Hard time whiping your ass? Just coat the paper with olive oil”
    “Your car running bad? Put some olive oil on the roof”
    “Here i have a bowl with really good olive oil, but it can be topped with olive oil to get better”
    Quotes from Jamie “Oliv” Oliver 2000-2020

  • WHY DO YOU SEND ME ALERTS FOR RECIPES THAT ARE BLOCKED IN MY COUNTRY? Are they underage recipes in my country or something? Will I turn into Jared from Subway if I see those recipes? Do you think they are too good for my country??? It is so f-ing annoying.

  • Wonderful recipe. One way to make it easier is to divvy up the first set of ingredients. What you want as chunks in the end can go straight into the final bowl for chilling. The rest goes in to the blender. Good canned unsalted peeled tomatoes like RedPack save time, too. Capers can substitute for Wor-chest-is-shire sauce. Oh bleep, I forgot the vinegar…

  • Somehow my prawns lost lot of fluid in the marinade, so after the BBQ they were quite dry, even before the bacon was crispy. Next time I won’t add any salt. The herbs and especially the bacon dominated the taste. I really like the watermelon / feta / lemon / herbs Salad… Very refreshing on a hot summer evening.

  • Oh my goodness! I told myself that I was going to make gazpacho since 2010; I seen this recipe on a website and purchase the ingredients. The only thing that I did different was I pureed all of it and added okra. My neighbor years ago had made it at a birthday party ��and I’ve been hook ever since. Seeing that also my health is important, this is an awesome dish to havethank you so very much for posting an outstanding video.

  • I tried to order this once in Spain and was told it wasn’t in season,I was disappointed because I really wanted to try it,I will try this recipe.

  • Very tasty it took me some time to realise that the park behind is a projected photograph while you are filming in a studio Concern by the Sex that there are absolutely no flies or wasps

  • Likey. What i like about his recipes is that (aside from delicious) it’s easy to follow, plus most of the ingredients are accessible.

  • No,no,nooooo… 1 kg of tomatoes, 1 medium pepper, four centimetres of cucumber, the fourth part of a medium onion, 1 garlic clove, 1 small teaspoon of salt, 1 tablespoon of vinegar, 125 ml olive oil or sunflower oil. Beat in the blender. Garnish with hard boiled egg and ham. It can also be garnished with chopped peppers, cucumber and fried breat. OPTIONAL: 1._ Remove the seed of the tomatoes. 2._ Top the garlic clove in half and remove the center. The ornament is only placed on the surface of the gazpacho. Do not mix the gazpacho with the ornament. The mixture will be made by the diner. Serve cold.

  • Jamie thank you for your cooking ideas.. We are an ordinary low-budget family from Russia with pleasure watching your video lessons and trying to improvise as you do.. Thank you be happy!.

  • I can never understand seedless watermelon it tastes artificial, kinda unnatural. I mean naturally fruits should have seeds in them when they don’t u know humans and a lab was involved. Other than that Jamie is always the one to go to when u looking for something good to eat. He’s the man.����

  • Having lived in Andalusia, Spain for 2 years, and eaten delicious, ice-cold Gazpacho, both in restaurants, and in friends’ homes, never once did I encounter a “chunky” version. Any “chunks” in the vicinity were finally chopped onion, bell pepper, cucumber, tomato, croutons, and rarely, chopped hard boil egg, offered ONLY as an optional garnish on top and always served separately. No seasonings or other ingredients but salt, olive oil, vinegar, water (if soup needs thinning), and water-soaked French-style bread (if more body is desired) were ever incorporated (or needed). Just sayin… I love, love, LOVE Food Wishes and the wonderful dishes you teach us to make, Chef John. But for truly authentic, ultra-refreshing Gazpacho, blend all veggies to smithereens, use only salt to season, and chill soup thoroughly (at LEAST 3 hours) before serving. I liken gazpacho to ice-cold watermelon. The less you mess with it, the more delicious and refreshing it is.

  • Horrible! Not authentic at all! Gazpacho is not a free for all! You can not put in what ever you feel like and call it Gazpacho!