Imagine a cold cucumber soup that tastes fresh and bright, and then add juicy shrimp that have been grilled to perfection. The result is a light meal that gives you lots of protein without extra carbs.
Active time: 45 minutes | Total time: 55 minutes plus cooling time
Grilled Shrimp & Cucumber Gazpacho
Ingredients
- 8 small wooden or metal skewers (soak in water 30 min if wooden)
- 1/4 cup sesame seeds
- 2 cucumbers, peeled, seeded, and chopped (about 4 cups)
- 1/2 sweet onion, chopped (about 3/4 cup)
- 1 small garlic clove, peeled
- 1/4 cup fresh Italian parsley leaves
- 1/4 cup silken tofu (about 2 oz)
- 1/4 cup olive oil, split
- 3 tbsp lime juice
- 1 tbsp sherry or white‑wine vinegar
- 3/4 tsp salt, split
- 1/2 tsp ground black or white pepper
- 1 lb shrimp, peeled and deveined
- 1 tsp smoked paprika
Directions
- Warm a dry skillet over medium‑low heat. Add sesame seeds and stir until they turn golden and smell nutty, about 3 minutes.
- Blend cucumbers, onion, garlic, parsley, tofu, 3 tbsp olive oil, lime juice, and vinegar until smooth. Season with 1/2 tsp salt and pepper. Chill the soup for at least one hour.
- Preheat a grill or grill pan to medium‑high. Lightly oil the surface. Toss the shrimp with the remaining olive oil, smoked paprika, and a pinch of salt. Thread the shrimp onto the soaked skewers.
- Grill the shrimp for roughly 3 minutes per side, until they turn pink and reach an internal temperature of 145 °F.
- Divide the chilled gazpacho into four shallow bowls. Lay each shrimp skewer across the rim of a bowl. Sprinkle toasted sesame seeds on top and serve right away.
Tip: The soup can be prepared a day ahead. Give it a quick whisk before serving to bring everything back together.
Serves: 4 (about 1 cup soup and 10 shrimp per person)
Nutrition per serving: 413 kcal, 21 g fat, 10 g carbs, 49 g protein, 0 g added sugar. High in potassium, iron, vitamins A and C.