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Receta Harvest Gazpacho With Grilled Vegetables And Warm Shrimp

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Raciónes: 6


Cost per serving $1.56 view details


  1. Remove silk from corn, keeping husks intact, and grill. Cut kernels off cobs.
  2. Combine tomato juice, corn, tomatoes, red and yellow bell peppers, shallots, tomato paste, basil, horseradish, Worcestershire sauce, garlic, warm pepper sauce and salt and pepper to taste in 2-qt bowl and mix well. Refrigerateat least 6 hrs but preferably 1 to 2 days.
  3. Lightly season shrimp with salt and pepper. Thread shrimp on skewers through each end to keep flat. Grill over warm fire till just cooked through, 1 to 2 min per side; don't overcook. Split lengthwise.
  4. Stir gazpacho and adjust seasoning. Ladle chilled soup into shallow soup bowls and garnish each with 6 pcs hot shrimp cut-side down. Serve immediately.
  5. This recipe yields 6 servings.


Nutrition Facts

Amount Per Serving %DV
Serving Size 275g
Recipe makes 6 servings
Calories 106  
Calories from Fat 9 8%
Total Fat 1.0g 1%
Saturated Fat 0.17g 1%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 521mg 22%
Potassium 667mg 19%
Total Carbs 18.28g 5%
Dietary Fiber 3.5g 12%
Sugars 8.76g 6%
Protein 7.67g 12%
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