- June 25, 2012 -
Cucumber Gazpacho with Roasted Shrimp
Dishes that are both chilled and savory may look like a lot of work, but this seasonal gazpacho recipe definitely isn't. Topped with succulent roasted shrimp, there’s no good reason not to try this at home.
- 1 lb shrimp, peeled and de-veined
- ¼ cup + 2 tbsp Dove Cilantro and Roasted Onion EVOO
- 2 English cucumbers, diced
- 1 large yellow onion, diced
- ½ bunch cilantro
- 1 jalapeno, diced
- 2 tbsp Dove Serrano Honey Vinegar
- 1 red bell pepper, diced
Preheat oven to 400.
Toss shrimp with 1 tbsp Dove Roasted Onion and Cilantro EVOO, salt, and pepper. Roast for 6-8 minutes.
Combine shrimp and bell pepper with Serrano Honey Vinegar and chill.
Sauté diced onion in 1 tbsp EVOO until translucent. Transfer to a blender.
Add cucumber, cilantro, ¼ cup EVOO, jalapeno, salt and pepper to blender and puree. Chill.
Pour soup into bowls, top with marinated roasted shrimp, and enjoy!