Grilled Shrimp & Cucumber Gazpacho

Grilled Shrimp & Cucumber Gazpacho

Ingredients

• 1/4 cup sesame seeds
• 2 cucumbers, seeded and chopped (4 cups)
• 1/2 sweet onion, chopped (3/4 cups)
• 1 small garlic clove, peeled
• 1/4 cup Italian parsley leaves
• 1/4 cup (2 ounces) soft silken tofu
• 1/4 cup olive oil, divided
• 3 tablespoons lime juice
• 1 tablespoon sherry vinegar or white-wine vinegar
• 3/4 teaspoon salt, divided
• 1/2 teaspoon white pepper
• 1 pound shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• 8 (6-inch) bamboo skewers, soaked in cool water for 1 hour

Directions

Toast sesame seeds in a small, dry saute pan over medium-low heat, stirring occasionally, until nutty-smelling and golden brown, about 3 minutes.

In a blender, combine cucumbers, onions, garlic, parsley, tofu, 3 tablespoons of oil, lime juice and vinegar. Blend until smooth. Season the gazpacho with 1/2 teaspoon of salt and white pepper and chill until needed.

Preheat a grill or grill pan over medium-high heat. Clean and oil the grill. Toss the shrimp with the remaining olive oil, paprika and 1/4 teaspoon salt. Thread the shrimp onto the prepared skewers. Grill skewers until the shrimp are pink and opaque white throughout, about 3 minutes per side.

Pour the soup into four shallow soup bowls and balance the skewers on the edge of the bowls. Sprinkle with toasted sesame seeds. Serve immediately.

Note: The soup can be made up to one day ahead. Whisk to re-incorporate ingredients before serving.

Nutrition Information

Serves: 4 |  Serving Size: 1 cup soup and about 10 shrimp

Per serving: Calories: 318; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 12g; Cholesterol: 183mg; Sodium: 572mg; Carbohydrate: 13g; Dietary Fiber: 3g; Sugar: 5g; Protein: 33g

Nutrition Bonus: Potassium: 643mg; Iron: 16%; Vitamin A: 11%; Vitamin C: 20%; Calcium: 20%