Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Gazpacho with Chili Shrimp and Homemade Croutons December 16, 2011

Jamie says: I had a lot of energy today. (And that’s without any caffeine.) I went on a bike ride with my Dad and then went on a fast run. I haven’t had a good run like that in a while. It felt so good. Oh, and I also had a dance party to my new favorite song.

When lunch time grew near, I thought of the gazpacho recipe I’ve been wanting to try (Easy Gazpacho, Health magazine, July/August 2007). Gazpacho is a cold, tomato-based soup made with raw vegetables. I used the recipe as a guide but made it my own. My version is:

Gazpacho with Chili Shrimp and Homemade Croutons

It was so delicious! Nice and cold. So refreshing! Think of it as a salsa-like soup.

Cold soup? It's supposed to be that way. It's refreshing and delicious!

Gazpacho with Chili Shrimp and Homemade Croutons

Ingredients:

  • 1 small yellow onion
  • 1 green bell pepper
  • 1 cucumber
  • 4 vine-ripened tomatoes
  • 1 1/2 cups plus 4 sprigs fresh cilantro
  • 2 Tbsp extra virgin olive oil, divided
  • 1/4 cup balsamic vinegar (use less for a lighter red color soup base if desired)
  • 1/4 tsp salt
  • dash freshly ground pepper
  • 11 fl oz (2 cans) 100% vegetable juice (V8 Original)
  • 1/2 baton multigrain bread (Publix Bakery)
  • dash sea salt
  • 24 peeled, deveined, cooked shrimp without tail
  • 1 lemon
  • 1/4 tsp chili powder

Directions:

  1. Remove skin and cut ends off onion; discard. Chop onion. Stand pepper, stem up, on a cutting board. Cut into four pieces; discard stem with seeds; remove membranes. Chop bell pepper. Peel and chop cucumber. Slice top off tomato and discard. Cut tomato in half. Scoop out seeds and insides; discard. Chop remaining outer part of tomato. Cut stems off cilantro (leave the stems near the leaves on). Place chopped onion, bell pepper, cucumber, tomato, and 1 1/2 cups cilantro in a bowl. Add 1 Tbsp extra virgin olive oil, balsamic vinegar, salt, and freshly ground pepper. Stir.
  2. Pour 2/3 of mixture into a blender. Add tomato juice. Blend. Pour blended mixture into bowl with remaining 1/3 of mixture. Stir. Cover and refrigerate for at least one hour. (In a time crunch? Put the bowl in the freezer for 25 minutes.)
  3. Meanwhile, preheat oven to 350°F. Cut bread into cubes. Place in a metal baking pan. Drizzle reserved 1 Tbsp extra virgin olive oil on top. Sprinkle with sea salt and add a dash of freshly ground pepper. Toss to coat. Bake for 15 minutes.
  4. Toss shrimp with chili powder. Juice lemon. Add juice to shrimp. Refrigerate.
  5. Divide soup into bowls. Top with shrimp, croutons, and a sprig of cilantro. Enjoy!
Serves: 4
  • Nutrition note: Just getting your veggies at dinner? Try a vegetable-rich soup at lunch, like this gazpacho, to increase your veggie intake. Then you’ll have them on board for two meals of the day.
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