Gazpacho With Pesto and Shrimp

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Democracy Dies successful Darkness

Gazpacho and nutrient processors were made for each other. Laborious dicing is reduced to a fewer blasts of the pulse control. Just don't beryllium heavy-handed; each constituent should stay identifiable, not beryllium pulverized. The champion portion is that aft scooping retired immoderate you've conscionable diced, you don't person to lavation the instrumentality due to the fact that everything winds up successful the aforesaid large bowl.

This robust, colorful gazpacho was created for a wedding by Deborah Hughes, co-owner of Upstairs connected the Square successful Cambridge, Mass. Unlike galore gazpachos, it doesn't person a herb foodstuff base. It gets conscionable capable liquid from the pesto-marinated tomatoes to warrant eating it with a spoon.

If you similar to marque this crockery the agelong mode -- without a nutrient processor -- that allows much clip for the tomatoes to soak up the pesto.

Though Hughes suggests serving it astatine country temperature, it's besides bully chilled, arsenic gazpacho is traditionally served.

If you're feeling extravagant, substitute medallions of lobster for the shrimp. With a greenish crockery and a hearty, chewy bread, you've got a meal.

Adapted from "Great Women Chefs," by Julie Stillman (Turner Publishing Inc., 1996).

Ingredients

1/2 lb cooked mean shrimp, sliced lengthwise
1 1/2 teaspoons citrus juice
5 tablespoons extra-virgin olive oil
8 Roma tomatoes, halved and seeded
1 clump (1 cupful tightly packed) basil leaves
1 clove garlic, minced
1/2 spoon salt
1 spoon sugar
2 tablespoons balsamic vinegar
1 mean (10 to 12 ounces) seedless cucumber
1 reddish doorbell capsicum seeded and chopped into 6 pieces
1 yellowish doorbell capsicum seeded and chopped into 6 pieces
1 greenish doorbell capsicum seeded and chopped into 6 pieces
1 orangish doorbell capsicum seeded and chopped into 6 pieces
1 clump scallions, achromatic parts and 1 to 2 inches of the greenish parts
1/3 reddish onion, chopped successful half
3 tablespoons chives, finely diced
Lemon zest, for garnish

Nutritional Facts

Per serving

Calories
166
Fat
3 g
Saturated Fat
1 g
Carbohydrates
21 g
Sodium
391 mg
Cholesterol
86 mg
Protein
15 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Great Women Chefs," by Julie Stillman (Turner Publishing Inc., 1996).

Tested by Marcia Kramer.

Published March 11, 2026