Grilled Shrimp & Cucumber Gazpacho

Cool cucumber soup meets scorching grilled shrimp on this summery recipe. This chilled soup combines the fragile taste of cucumbers with silky tofu, zesty limes and contemporary herbs. The addition of grilled shrimp takes the protein quotient to a whopping 49 grams.

Lively time: 45 minutes | Complete time: 55 minutes, plus chill time

Grilled Shrimp & Cucumber Gazpacho

Components

8 (6-inch) wood or metallic 
1/4 cup sesame seeds
2 cucumbers, seeded and chopped (4 cups)
1/2 candy onion, chopped (3/4 cups)
1 small garlic clove, peeled
1/4 cup Italian parsley leaves
1/4 cup (2 oz.) gentle silken tofu
1/4 cup olive oil, divided
3 tbsp lime juice
1 tbsp sherry vinegar or white-wine vinegar
3/4 tsp salt, divided
1/2 tsp white or black pepper
1 lb. shrimp, peeled and deveined
1 tsp smoked paprika

Instructions

Soak wood skewers, if utilizing, in water for no less than half-hour.

Toast sesame seeds in a small, dry saute pan over medium-low warmth, stirring sometimes, till nutty-smelling and golden brown, about 3 min.

In a blender, mix cucumbers, onions, garlic, parsley, tofu, 3 tbsp of oil, lime juice and vinegar. Mix till clean. Season the gazpacho with 1/2 tsp of salt and pepper and chill for no less than 1 hour.

Preheat a grill or grill pan over medium-high warmth. Clear and oil the grill. Toss the shrimp with the remaining olive oil, paprika and 1/4 tsp salt. Thread the shrimp onto the ready skewers. Grill skewers till the shrimp are pink and opaque white all through and inside temperature reaches 145°F, about 3 min per facet.

Pour the soup into 4 shallow soup bowls and steadiness the skewers on the sting of the bowls. Sprinkle with toasted sesame seeds. Serve instantly.

Be aware: The soup may be made as much as sooner or later forward. Whisk to re-incorporate components earlier than serving.

Serves: 4 |  Serving Dimension: 1 cup soup and about 10 shrimp

Vitamin (per serving): Energy: 413; Complete Fats: 21g; Saturated Fats: 3g; Monounsaturated Fats: 12g; Polyunsaturated Fats: 4g; Ldl cholesterol: 365mg; Sodium: 719mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 5g; Protein: 49g

Vitamin Bonus: Potassium: 906mg; Iron: 15%; Vitamin A: 32%; Vitamin C: 27%; Calcium: 20%

Initially printed July 11, 2017; Up to date April 2026