Dinner

Shrimp and Grilled Vegetable Gazpacho is for Dinner.

Shrimp and Grilled Vegetable Gazpacho takes 15 minutes to prepare.

Shrimp and Grilled Vegetable Gazpacho takes 10 minutes to cook.

Shrimp and Grilled Vegetable Gazpacho makes 6 servings.

The ingredients for Shrimp and Grilled Vegetable Gazpacho are:

Onions, raw, 1 large
Zucchini, 2 cup, sliced
Yellow Peppers (bell peppers), 1 pepper, large
Peppers, sweet, red, raw, sliced, 1 cup
*Extra Virgin Olive Oil, 2/3 cup
Red Ripe Tomatoes, 8 large whole (3" dia)
Cucumber (peeled), 3 medium
Garlic, 8 cloves
Vegetable Juice Cocktail (V8), 2 cup
Red Wine Vinegar, .5 cup
large cooked shrimp, 18

Here is how you make Shrimp and Grilled Vegetable Gazpacho:

1. Place Onion slices, zucchini strips, and whole peppers on an oiled grill rack. Grill the vegetables, turning once, until slightly charred and caramelized, 4-5 mins per side. Let cool once done2. When cool peel blistered skins from the peppers and remove the seeds white ribs.3. Place the grilled onions, zucchini, and peppers in the food processor and pluse several times until coarsley chopped. Transfer Vegetables to a large bowl and add the tomatoes, cucumbers, garlic, bread crumbs, vinegar, and tomato juice. Gradually add the remaining olive oil, stir and season with salt and pepper. Cover and chill for 4-5 hours before serving4. Add the cooked shrimpNumber of Servings: 6Recipe submitted by SparkPeople user GINGER01604.

The nutritional information for Shrimp and Grilled Vegetable Gazpacho is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 328.4

• Total Fat: 25.9 g
• Cholesterol: 0.0 mg
• Sodium: 246.0 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 6.1 g
• Protein: 4.6 g