Smoky Gazpacho With Grilled Shrimp

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Pimenton-crusted grilled shrimp marque this gazpacho a filling main people for luncheon oregon dinner. Whole shrimp lend a dressier look, but you tin dice them for easier eating.

The gazpacho needs to beryllium refrigerated for astatine slightest 2 hours oregon overnight. The shrimp request to marinate for 1 to 4 hours earlier grilling.

From nutrient writer Tony Rosenfeld.

Ingredients

4 ample ripe tomatoes (about 2 1/2 pounds)
1 mean reddish doorbell pepper, stemmed, seeded and chopped into 4 adjacent pieces
6 ounces baguette, chopped crosswise into 1/2-inch slices
1/2 cupful positive 1 tablespoonful olive oil
1 1/2 teaspoons kosher salt, positive much to taste
3/4 spoon freshly crushed achromatic pepper, positive much to taste
1/2 seedless cucumber (unpeeled), chopped into 1/2-inch dice (about 1 1/2 cups)
1/2 reddish onion, chopped into tiny dice (about 3/4 cup)
2 tiny cloves garlic, minced; mash 1 of them to a paste
1 tablespoonful sherry vinegar oregon cider vinegar
1/4 spoon crushed cumin
12 drops blistery sauce, specified arsenic Tabasco
3/4 lb 16-20 number earthy shrimp, peeled and deveined
Leaves from 1 oregon 2 sprigs thyme, chopped (1 teaspoon)
1/4 spoon smoked Spanish paprika (pimenton; whitethorn substitute chipotle powder)

Nutritional Facts

Per serving

Calories
372
Fat
23 g
Saturated Fat
3 g
Carbohydrates
27 g
Sodium
808 mg
Cholesterol
86 mg
Protein
16 g
Fiber
4 g
Sugar
7 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.

From nutrient writer Tony Rosenfeld.

Tested by Beth Marlowe.

Published March 13, 2026