Chilled Tomato Gazpacho with Cumin Shrimp
NOTE: Blender or Food Processor Required
This refreshing chilled vegetable soup brings together tomatoes, cucumbers, and scallions in a blender or food processor (required!) with a little bread and a dose of olive oil for rich, fruity smoothness. You’ll top the gazpacho with earthy cumin-spiced shrimp, and finish with a dollop of tangy yogurt and ciabatta toasts for crunchy contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Cumin
3 unit
Tomato
2 unit
Mini Cucumber
1 unit
Long Green Pepper
2 unit
Scallions
1 slice
White Bread
(Contains Wheat, Soy)
2 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
5 teaspoon
Sherry Vinegar
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
2 tablespoon
Yogurt
(Contains Milk)
Not included in your delivery
4 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • Rinse shrimp* under cold water, then pat dry with paper towels. Toss in a large bowl with 1⁄2 tsp cumin (1 tsp for 4), salt, and pepper. • Heat a large drizzle of olive oil in a large pan over high heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer to a plate and place in the refrigerator to chill. • Wash and dry bowl used for shrimp.
• While shrimp chill, trim and quarter tomatoes. • Trim and cut cucumbers crosswise into 2-inch-thick rounds; finely dice a few pieces until you have 2 TBSP (4 TBSP for 4 servings). Place diced cucumber in a small bowl and refrigerate until ready to serve. • Halve, core, and quarter green pepper lengthwise (remove ribs and seeds for less heat). • Trim scallions; thinly slice greens and leave whites whole. • Tear bread into 1-inch pieces.
• Place tomatoes, cucumber rounds, green pepper, scallion whites, and bread in a blender (or food processor). • Add stock concentrates, garlic powder, remaining cumin, 3 TBSP olive oil, 1 TBSP vinegar (be sure to measure), 1⁄2 tsp salt, and pepper (for 4 servings, use 6 TBSP olive oil, 2 TBSP vinegar, and 3⁄4 tsp salt). (Reserve remaining vinegar for another use.) • Blend, scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.
• Transfer gazpacho to bowl used for shrimp. Tightly cover with plastic wrap and place in the refrigerator to chill for at least 10 minutes. TIP: If you have time, let gazpacho, shrimp, diced cucumber, and scallion greens chill for up to 2 hours in the refrigerator.
• Halve and toast ciabatta. Spread cut sides with softened butter; season with salt and pepper. • Halve each piece on a diagonal.
• Divide gazpacho between bowls. Drizzle each bowl with yogurt and with olive oil to taste. Top with diced cucumber and as many cumin shrimp as you like. Sprinkle with scallion greens. TIP: Sprinkle with a pinch of chili flakes from your pantry if you like things spicy! • Serve with ciabatta toasts and any remaining cumin shrimp on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
