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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 674 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 tbsp capers
  • 8 fl oz chicken or vegetable broth
  • 1 English cucumber
  • 2 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 4 tomatoes
  • 10 slices whole grain bread
  • 1 yellow bell pepper
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • mayonnaise
  • onion powder
  • red wine vinegar
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 1 English cucumber
    • 1 yellow bell pepper
    • 4 tomatoes
    • 1 lemon
    • 1 small bunch Italian (flat-leaf) parsley
  2. If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry. Set aside.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  3. Medium dice bread and transfer to a large bowl.
    • 2 slices whole grain bread
  4. Peel, trim, and large dice cucumber; add to the bowl with the bread.
  5. Trim, seed, and large dice bell pepper. Large dice tomatoes; add both to the bowl.
  6. Peel and roughly chop garlic; add to the bowl along with broth, oil, vinegar, and spices; stir to combine the soup mixture.
    • 2 cloves garlic
    • 8 fl oz (1 cup) chicken or vegetable broth
    • 3 tbsp extra virgin olive oil
    • 2 tbsp red wine vinegar
    • 1 tsp onion powder
    • 1 tsp salt
    • ½ tsp black pepper
  7. Working in batches, transfer the soup mixture to a blender; blend on high until semi-smooth. Once blended, transfer gazpacho to a container with a lid and refrigerate until ready to serve. (Reserve bowl for later use.)
  8. Preheat oven to broil on high and position rack about 6-inches from the top.
  9. Transfer shrimp to a large baking sheet pan lined with aluminum foil; drizzle with oil and season with salt and pepper. Place baking sheet in the oven and broil, flipping once, until shrimp are opaque and cooked through, 3-4 minutes. Remove from oven.
    • 2 tsp extra virgin olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
  10. While the shrimp are cooking, mince capers. Place in the reserved bowl along with mayo and crushed red pepper.
    • 1 tbsp capers
    • ⅓ cup mayonnaise
    • ¼ tsp crushed red pepper
  11. Juice lemon into the bowl with the capers and stir to combine.
  12. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for serving).
  13. Carefully remove cooked shrimp from the baking sheet by lifting the corners of the foil and transferring the foil sheet to a flat surface. Arrange additional bread slices on the baking sheet, place in the oven, and broil until toasted, 1-2 minutes. Remove from oven.
    • 8 slices whole grain bread
  14. Meanwhile, roughly chop the cooked shrimp; add to the bowl with the lemon-mayo mixture and stir to combine. Divide shrimp salad between toast slices and spread out in an even layer.
  15. Divide gazpacho between bowls; drizzle with additional oil and sprinkle with reserved parsley. Serve with shrimp salad toasts on the side and enjoy!
    • 2 tsp extra virgin olive oil

Nutrition per Serving

Calories
674
Fat
37g
Net Carbs
41g
Protein
37g

Cookware

  • aluminum foil
  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • hand or regular blender
  • ladle
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stirring spoon
  • tongs
  • vegetable peeler