
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.
Serves:
Ingredients
- 1small loaf white bread,country-style
- 2tbspwhite wine vinegar
- 1½cupswater
- 3cucumbers
- ½onion
- 2tspalmonds,sliced
- 2clovesgarlic
- 2cupsgreen grapes,seedless
- ½cupolive oil,plus an additional 2 tbsp
- 2tspsalt
- 1lbshrimp
Instructions
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In a medium glass or stainless-steel bowl, combine 3 cups of bread cubes with vinegar.
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Add water, then set aside for 5 minutes to soften.
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In a blender, combine the cucumbers, onion, almonds, 1 clove of garlic, and 1 cup of grapes.
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Add the soaked bread, the ½ cup of olive oil, and 1 teaspoon of salt.
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Puree until smooth.
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Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
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Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat.
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Add the shrimp and the remaining 1 clove of garlic and 1 teaspoon of salt.
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Cook, stirring frequently, for 3 to 5 minutes until the shrimp are just done.
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Remove the shrimp with a slotted spoon.
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Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
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Cook, stirring frequently, for about 5 minutes until the bread is crisp and golden.
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Cut the remaining grapes in half.
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In a small bowl, stir together the halved grapes, shrimp, and croutons.
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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.
Nutrition
- Calories:Â 615.84kcal
- Fat:Â 31.61g
- Saturated Fat:Â 4.77g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 20.83g
- Polyunsaturated Fat:Â 4.55g
- Carbohydrates:Â 60.22g
- Fiber:Â 5.17g
- Sugar:Â 20.46g
- Protein:Â 25.75g
- Cholesterol:Â 142.88mg
- Sodium:Â 1461.77mg
- Calcium:Â 214.64mg
- Potassium:Â 771.89mg
- Iron:Â 3.93mg
- Vitamin A: 74.79µg
- Vitamin C:Â 10.51mg
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