with Grilled Shrimp
RECIPE SUMMARY
White Gazpacho with Grilled Shrimp
Makes 4 Servings: Counts towards 1½ cups Vegetables, 1 Serving Meat, 1 tablespoon Oil
INGREDIENTS
2 cups Green Tomatoes, chopped (substitute red tomatoes if needed)
1 cup Fennel Bulb, cored and coarsely chopped
1 cup White Onion, chopped
1 cup Mild Green Pepper, cleaned out and chopped
3 cups Romaine Heart, chopped
1 cup Cucumber, peeled and chopped
¼ cup Extra Virgin Olive Oil
1 Lemon, juiced
Handful of Parsley
Handful of Fresh Mint
3 Sprigs of Thyme, leaves stripped
3 Basil Leaves, no stems
2 Cloves of Garlic, roughly minced
1 Jalapeño, seeded and chopped
Sea Salt, to taste
Black Pepper, to taste
20 Large Shrimp, peeled and deveined with the tails left on
DIRECTIONS
1
Heat a grill pan over medium heat.
2
Apart from the shrimp, salt and pepper, puree all ingredients in a blender. If needed, thin it with a little bit of water.
3
Season the shrimp and grill until opaque in the center and slightly charred, about 2 minutes per side. Serve alongside the gazpacho.
Ingredients
2 cups Green Tomatoes, chopped (substitute red tomatoes if needed)
1 cup Fennel Bulb, cored and coarsely chopped
1 cup White Onion, chopped
1 cup Mild Green Pepper, cleaned out and chopped
3 cups Romaine Heart, chopped
1 cup Cucumber, peeled and chopped
¼ cup Extra Virgin Olive Oil
1 Lemon, juiced
Handful of Parsley
Handful of Fresh Mint
3 Sprigs of Thyme, leaves stripped
3 Basil Leaves, no stems
2 Cloves of Garlic, roughly minced
1 Jalapeño, seeded and chopped
Sea Salt, to taste
Black Pepper, to taste
20 Large Shrimp, peeled and deveined with the tails left on
Directions
1
Heat a grill pan over medium heat.
2
Apart from the shrimp, salt and pepper, puree all ingredients in a blender. If needed, thin it with a little bit of water.
3
Season the shrimp and grill until opaque in the center and slightly charred, about 2 minutes per side. Serve alongside the gazpacho.