Gazpacho (Chilled Veggie Soup) with Lemon-Parsley Shrimp Salad Toasts

[Sincerely-Food-Chef]

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