Chunky Gazpacho with Grilled Shrimp

This was quick, and I didn’t have 4 hrs to cool as the recipe from Canadian Living called for, but it was cold enough after 1 hr, and tasted great!  I didn’t have extra large shrimp like the recipe called for, but I grilled the normal sized shrimp that I had in my BBQ wok, which I never get to use, so that was great. After all that thing is taking up valuable storage space, so it better get some use!  It was all good.  I should have served something else with this, cause the kids really didn’t go for it, and it was not that substancial on it’s own.  So out came the bread and butter sandwiches!

Chuncky Gazpacho with Grilled Shrimp

2lb tomatoes, (about 6)
1cup diced peeled seeded pepper
1cup diced white onionwhite onions
1sweet red peppersweet red peppers, diced
1clove garliccloves of garlic, chopped
1/4 cup lime juice
3tbsp extra-virgin olive oil
1tbsp red wine vinegar
1/2tsp salt
24 shrimp, peeled and deveined
1/4tsp pepper

  1. Using sharp knife, score X in bottom of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds.  With slotted spoon, transfer each tomato to ice water; let cool completely. Peel off skins.
  2. Halve tomatoes vertically; discard juice and seeds. Dice tomatoes; transfer to large bowl. Stir in cucumber, onion and red pepper.
  3. In blender, blend together chopped garlic, 2 tbsp (25 mL) each of the lime juice and oil, vinegar, half of the salt and 3 cups (750 mL) of the tomato mixture until smooth.
  4. Return blended mixture to bowl with remaining tomato mixture, stirring to combine. Cover and refrigerate for 4 hours.
  5. Meanwhile, in bowl, toss together shrimp, remaining lime juice, oil and salt, and pepper; let stand for 10 minutes.
  6. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once until pink, 5 to 8 minutes. Serve on soup.

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