RecipesMagazine
×

Chunky Gazpacho with Sautéed Shrimp

5
4
3
2
1
Chunky Gazpacho with Sautéed Shrimp

Chunky Gazpacho with Sautéed Shrimp

Chunky Gazpacho with Sautéed Shrimp is a gluten free, primal, and pescatarian main course. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 208 calories, 29g of protein, and 2g of fat. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up cucumber, tomatoes, basil, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

1
Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth.
Ingredients you will need
Ground Cayenne PepperGround Cayenne Pepper
Vegetable JuiceVegetable Juice
TomatoTomato
GarlicGarlic
SaltSalt
Equipment you will use
BlenderBlender
2
Pour pureed tomato mixture into a large bowl.
Ingredients you will need
TomatoTomato
Equipment you will use
BowlBowl
3
Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth.
Ingredients you will need
Bell PepperBell Pepper
Lemon JuiceLemon Juice
CucumberCucumber
TomatoTomato
BasilBasil
Equipment you will use
BlenderBlender
4
Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
Ingredients you will need
Yellow TomatoYellow Tomato
Bell PepperBell Pepper
CucumberCucumber
TomatoTomato
Equipment you will use
BowlBowl
5
Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
Equipment you will use
Grill PanGrill Pan
Frying PanFrying Pan
6
Add shrimp to pan; grill 2 minutes on each side or until done.
Ingredients you will need
ShrimpShrimp
Equipment you will use
GrillGrill
Frying PanFrying Pan
7
Remove from heat.
8
Ladle about 1 3/4 cups soup into each of 4 bowls; top each serving with 4 ounces shrimp, 2 tablespoons yogurt, and 1 1/2 teaspoons basil.
Ingredients you will need
ShrimpShrimp
YogurtYogurt
BasilBasil
SoupSoup
Equipment you will use
BowlBowl
LadleLadle
DifficultyHard
Ready In40 m.
Servings4
Health Score33
Gluten Free
DietsGluten FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
OccasionsSummer
Related recipes
Black & White Spider Cookies
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
Chocolate Peanut Treats
Winning Cream of Vegetable Soup
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok