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Gazpacho and Garlic Shrimp with Cheese Toasts

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5 from 1 vote
Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts.
Cook Time 5 minutes
Total Time 45 minutes
Gazpacho and Garlic Shrimp with Cheese Toasts - Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts. https://www.lanascooking.com/gazpacho

Gazpacho and Garlic Shrimp with Cheese Toasts – Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts.

Gazpacho and Garlic Shrimp with Cheese Toasts - Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts. https://www.lanascooking.com/gazpacho

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.

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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.

How to Make Gazpacho with Garlic Shrimp

Preparing veggie garnish in a small bowl.

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.

All remaining ingredients in a food processor.

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.

Pulsed veggies in the food processor.

Pulse until roughly chopped. Refrigerate for at least 30 minutes.

Cooking lemon-garlic shrimp in a skillet.

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.

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Gazpacho and Garlic Shrimp with Cheese Toasts - Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts. https://www.lanascooking.com/gazpacho

Gazpacho and Garlic Shrimp with Cheese Toasts

Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts.
5 from 1 vote
Print It Rate It
Course: Soups and Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Inactive Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 248kcal
Author: Lana Stuart

Ingredients

  • 10 ounces grape tomatoes
  • 1 ½ cups sliced cucumber
  • 1 cup diced red bell pepper
  • ¾ cup diced sweet onion
  • 3 tablespoons tblsp. olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 small garlic cloves
  • 28 ounces canned San Marzano tomatoes drained
  • Juice of 1/2 a lemon
  • 8 ounces peeled fresh shrimp
  • 2 teaspoons 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.

Nutrition Information

Serving: 1 | Calories: 248kcal | Carbohydrates: 17g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1059mg | Potassium: 882mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3510IU | Vitamin C: 91mg | Calcium: 131mg | Iron: 2mg

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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5 Comments

  1. 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