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White Gazpacho

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.

White Gazpacho

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