How To Make Green Gazpacho with Shrimp
This invitingly hearty green gazpacho gives a refreshing flavor to the classic soup, made from cucumbers, onions, and green grapes mixed with shrimp.
- 1small loaf white bread,country-style
- 2tbspwhite wine vinegar
- 2cupsgreen grapes,seedless
- ½cupolive oil,plus an additional 2 tbsp
In a medium glass or stainless-steel bowl, combine 3 cups of bread cubes with vinegar.
Add water, then set aside for 5 minutes to soften.
In a blender, combine the cucumbers, onion, almonds, 1 clove of garlic, and 1 cup of grapes.
Add the soaked bread, the ½ cup of olive oil, and 1 teaspoon of salt.
Puree until smooth.
Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat.
Add the shrimp and the remaining 1 clove of garlic and 1 teaspoon of salt.
Cook, stirring frequently, for 3 to 5 minutes until the shrimp are just done.
Remove the shrimp with a slotted spoon.
Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
Cook, stirring frequently, for about 5 minutes until the bread is crisp and golden.
Cut the remaining grapes in half.
In a small bowl, stir together the halved grapes, shrimp, and croutons.
Serve the gazpacho (thinned with a small amount of water if it’s thicker than preferred) topped with the warm or room-temperature shrimp-and-grape mixture.
- Calories: 615.84kcal
- Fat: 31.61g
- Saturated Fat: 4.77g
- Trans Fat: 0.04g
- Monounsaturated Fat: 20.83g
- Polyunsaturated Fat: 4.55g
- Carbohydrates: 60.22g
- Fiber: 5.17g
- Sugar: 20.46g
- Protein: 25.75g
- Cholesterol: 142.88mg
- Sodium: 1461.77mg
- Calcium: 214.64mg
- Potassium: 771.89mg
- Iron: 3.93mg
- Vitamin A: 74.79µg
- Vitamin C: 10.51mg
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