Gazpacho and Garlic Shrimp with Cheese Toasts - Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts.
Ah, summertime. Baseball and swimming. Catching fireflies. The smell of freshly-mown grass. Beach trips, picnics, and cook-outs. Hamburgers and hotdogs. And soup! Soup? Oh yeah, soup!
Most people think of soup as something you enjoy on chilly winter nights. We sometimes forget about all the fantastic cold soups that are perfect for this time of year.
Toss the veggies in the food processor, blitz a few times, and there you have it...gazpacho! I did embellish this one with some shrimp sauteed with a little garlic and lemon and served it with cheese toasts alongside.
It's delicious on its own, but the shrimp and toasts really put it over the top.
So if it's just too hot to cook at your house, try a cold soup. I've linked several more recipes at the end of this post that you might like to try, too.
Gazpacho and Garlic Shrimp with Cheese Toasts - Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts. Click To Tweet
How to Make Gazpacho with Garlic Shrimp
Cut 8 of the grape tomatoes into quarters. Combine with 1/4 cup of diced cucumber, 1/4 cup diced red bell pepper, and 1/4 cup diced onion. Mix and set aside to use for garnish.
Combine remaining tomatoes, cucumbers, and bell pepper with 2 tablespoons of the oil, vinegar, salt, pepper, 2 of the garlic cloves, and drained San Marzano tomatoes in a food processor.
Pulse until roughly chopped. Refrigerate for at least 30 minutes.
When ready to serve, combine the remaining tablespoon of oil, lemon juice, remaining garlic clove (finely minced), with the shrimp in a medium bowl. Sprinkle lightly with salt and pepper.
Add the butter to a non-stick skillet over medium heat. Add the shrimp and cook, stirring, about 4 minutes or until shrimp is done.
To serve: Ladle soup into serving bowls. Top with a few tablespoons of the garnish and several shrimp. Serve cheese toasts on the side.
For the cheese toasts: Preheat the broiler to high. Slice a traditional or whole wheat baguette into 8 slices.
Place slices on a baking sheet. Broil for 2 or 3 minutes or until toasted. Remove from oven and sprinkle each slice with about 2 teaspoons of Pecorino Romano (or Parmesan) cheese. Broil 1 more minute or until the cheese is melted.
Enjoy!
More Soup Recipes on Never Enough Thyme:
- Black and White Bean Soup
- English Onion Soup
- Chicken Tortilla Onion Soup
- Asian Inspired Turkey Noodle Bowl
- Creole Black Eyed Pea Soup
summer soup recipes from Other Bloggers:
- Vichyssoise from Simply Recipes
- Chilled Sugar Snap Pea Soup from Food Wishes
- Cold Avocado Soup from Joy the Baker
- Chilled Corn and Golden Beet Soup from No Recipes
- Summer Borscht from Ina Garten
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Gazpacho and Garlic Shrimp with Cheese Toasts
Ingredients
- 1 10 oz. container grape tomatoes
- 1 1/2 cups sliced cucumber
- 1 cup diced red bell pepper
- 3/4 cup diced sweet onion
- 3 tblsp. olive oil
- 2 tblsp. red wine vinegar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 small garlic cloves
- 1 28 oz. can San Marzano tomatoes drained
- Juice of 1/2 a lemon
- 8 oz. peeled fresh shrimp
- 2 tsp. butter
Instructions
- Cut 8 of the grape tomatoes into quarters. Combine with 1/4 cup of the cucumber, 1/4 cup of the red bell pepper, and 1/4 cup onion. Mix and set aside to use for garnish.
- Combine remaining tomatoes, cucumbers, and bell pepper with the 2 tablespoons of the oil, vinegar, salt, pepper, 2 of the garlic cloves, and San Marzano tomatoes in a food processor. Pulse until roughly chopped. Refrigerate for at least 30 minutes.
- Combine the remaining tablespoon of oil, lemon juice, remaining garlic clove (minced), with the shrimp in a medium bowl. Sprinkle lightly with salt and pepper. Add the butter to a non-stick skillet over medium heat. Add the shrimp and cook, stirring, about 4 minutes or until shrimp is done.
- To serve: Ladle soup into serving bowls. Top with a few tablespoons of the garnish and several shrimp.
- For the cheese toasts: Preheat the broiler to high. Slice a traditional or whole wheat baguette into 8 slices. Spread each slice with softened butter. Place slices on a baking sheet. Broil for 2 or 3 minutes or until toasted. Remove from oven and sprinkle each slice with about 2 teaspoons of Pecorino Romano (or Parmesan) cheese. Broil 1 more minute or until the cheese is melted.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Terra
I am not a huge gazpacho person, but I do love the idea of mixing all these flavors together. They do sound like a fun refreshing summer dinner! Happy Anniversary, here's to 25 more wonderful years! Hugs, Terra
Kristen Duke
Sounds so yummy! I will be trying this one out soon!
Lana Stuart
Thank you, Kristen. Hope you enjoy it.
Amanda
oh my gosh, that must be sooo refreshing! What a fabulous dish Lana!
Lana Stuart
Thanks, Amanda. It's the perfect summer lunch for me. Great to take on a picnic, too.