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Spicy Gazpacho with Shrimp

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Submitted by rebekah

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

1 hrs

Ingredients

2 2
CLOVES CLOVES GARLIC
1 5
TEASPOON ML SALT
1 ½ 1.5
CUPS, CUBED CUPS, CUBED BREAD
crusts removed *
¼ 59
79
CUP ML OLIVE OIL
1 5
TEASPOON ML CUMIN
ground
2 ½ 591
CUPS ML TOMATO JUICE
2 907.2
POUNDS G TOMATOES
peeled, seeded, chopped
158
CUP ML SWEET RED BELL PEPPERS
minced
158
CUP ML GREEN BELL PEPPERS
minced
79
1 1
EACH EACH CUCUMBERS
minced
½ 118
CUP ML RED ONION
minced
½ 226.8
POUND G SHRIMP
peeled, deveined
¼ 59
CUP ML MINT LEAVES
fresh *

Directions

Work the garlic and salt into a paste.

Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup In a large bowl, combine the blender mixture with the remaining hours. It can be thinned to desired consistency with ice cold water before serving. Cook shrimp until just opaque in boiling, salted water, then plunge into cold water. Add shrimp to individual bowls to serve along with a generous sprinking of mint.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 216 54% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 503mg 21%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 22g
Vitamin A 50% Vitamin C 129%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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