Fresh, summery gazpacho topped with buttery, garlic shrimp and served with cheese toasts.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Inactive Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Ingredients
10ouncesgrape tomatoes
1 ½cupssliced cucumber
1cupdiced red bell pepper
¾cupdiced sweet onion
3tablespoonstblsp. olive oil
2tablespoonsred wine vinegar
1teaspoonsalt
½teaspoonblack pepper
3small garlic cloves
28ouncescanned San Marzano tomatoesdrained
Juice of 1/2 a lemon
8ouncespeeled fresh shrimp
2teaspoonsbutter
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.