Gazpacho With Shrimp

This quick and easy gazpacho made with Shrimp and our Onion Chive Mix is a light and refreshing cold soup.

Yields8 Servings
 Contents of Onion & Chive Dip Mix
 2 cans of 796 ml (28 oz) diced tomatoes with juice
 2.5 mL (1/2 teaspoon) cayenne pepper
 Juice of 4 limes
 1 shallot (green onion) minced
 250 ml (1 cup) dry white wine
 454 g (1 lb) medium-sized shrimp, peeled and guessed
 225 g (1/2 lb.) of cherry tomatoes, halved
 2 English cucumbers, peeled, seeded and finely chopped
 1 red onion, finely chopped
 125 mL (1/2 cup) coriander leaves, finely chopped
 Salt and pepper
1

Place tomatoes in a food processor, add Onion & Chive Dip Mix, blending in batches until smooth.

2

Add the lime juice, cayenne, salt & pepper (to taste). Refrigerate.

3

In a large skillet, sauté the green onion until lightly cooked, add wine and bring to a boil. Add shrimp, and poach until pink and cooked all the way through (about 1 1/2 minutes).

4

Drain & transfer shrimp to a bowl to cool and then refrigerate. Adjust seasoning of chilled tomato purée with additional salt and pepper, if necessary.

5

Stir in chopped cucumbers, red onion, & cherry tomatoes.

6

Pour soup into bowls, divide shrimp equally among the bowls and sprinkle with chopped cilantro.

Category

Ingredients

 Contents of Onion & Chive Dip Mix
 2 cans of 796 ml (28 oz) diced tomatoes with juice
 2.5 mL (1/2 teaspoon) cayenne pepper
 Juice of 4 limes
 1 shallot (green onion) minced
 250 ml (1 cup) dry white wine
 454 g (1 lb) medium-sized shrimp, peeled and guessed
 225 g (1/2 lb.) of cherry tomatoes, halved
 2 English cucumbers, peeled, seeded and finely chopped
 1 red onion, finely chopped
 125 mL (1/2 cup) coriander leaves, finely chopped
 Salt and pepper

Directions

1

Place tomatoes in a food processor, add Onion & Chive Dip Mix, blending in batches until smooth.

2

Add the lime juice, cayenne, salt & pepper (to taste). Refrigerate.

3

In a large skillet, sauté the green onion until lightly cooked, add wine and bring to a boil. Add shrimp, and poach until pink and cooked all the way through (about 1 1/2 minutes).

4

Drain & transfer shrimp to a bowl to cool and then refrigerate. Adjust seasoning of chilled tomato purée with additional salt and pepper, if necessary.

5

Stir in chopped cucumbers, red onion, & cherry tomatoes.

6

Pour soup into bowls, divide shrimp equally among the bowls and sprinkle with chopped cilantro.

Gazpacho With Shrimp
IngredientsDirections