Name: Andalusian Tomato and Cucumber Gazpacho with Grilled Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 2 cups Roma tomatoes; 1 cup English cucumber; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Andalusian Tomato and Cucumber Gazpacho with Grilled Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Andalusian Tomato and Cucumber Gazpacho with Grilled Shrimp

Blended vine-ripened tomatoes and crisp cucumbers create a silky chilled soup topped with succulent grilled shrimp for a refreshing protein-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.8g

Fat

17.9g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

2 cups Roma tomatoes

1 cup English cucumber

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Wash and roughly chop the tomatoes, cucumber, and bell pepper.
2
Place the chopped vegetables, garlic, olive oil, and red wine vinegar in a high-speed blender.
3
Blend until the mixture is completely smooth and silky, then season with half of the sea salt and black pepper.
4
Transfer the gazpacho to a bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5
While the soup chills, season the shrimp with the remaining sea salt and black pepper.
6
Grill or sauté the shrimp over medium-high heat for 2-3 minutes per side until they are pink and opaque.
7
Pour the chilled gazpacho into a serving bowl and top with the warm grilled shrimp.
8
Garnish with fresh chopped parsley and an extra drizzle of olive oil if desired before serving.