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Cucumber Gazpacho with Roasted Shrimp

- 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.

Ingredients:

Directions:
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!

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