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Roasted Tomato Gazpacho with Shrimp

  • 30 m
  • 5 h
Diabetic Living Magazine
“Traditional gazpacho is made with raw tomatoes and is a delicious cold soup for warm weather. In this recipe, we've tweaked it a bit, by roasting the tomatoes first, blending the roasted vegetables with some crusty country bread to thicken it, and serving it with chilled shrimp.”


    • 8 medium ripe tomatoes, quartered and seeded (about 2½ pounds total)
    • 1 medium red bell pepper, quartered and seeded
    • 1 medium red onion, cut in wedges
    • 2 cloves garlic, peeled
    • 3 tablespoons olive oil, divided
    • ½ cup torn crusty country bread
    • 2 medium cucumbers, chopped
    • 2 tablespoons sherry vinegar or red-wine vinegar
    • 1 teaspoon chopped fresh tarragon
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • ¼ to ½ cup water (optional)
    • 12 ounces peeled and deveined cooked shrimp, chilled
    • Chopped fresh Italian parsley (optional)


  • 1 Preheat oven to 375°F. Divide tomatoes (cut sides up), bell pepper quarters, onion wedges, and garlic between two 15x10-inch baking pans. Drizzle with 2 tablespoons of the olive oil. Roast 30 minutes or until the tomatoes are soft and the vegetables are lightly browned on edges.
  • 2 Place the roasted vegetables and any pan juices in a large food processor. Add bread. Cover; process until smooth. Transfer to a large serving bowl.
  • 3 Stir in cucumbers, vinegar, tarragon, salt, and pepper. If desired, add ¼ to ½ cup water to thin to desired consistency. Cover; chill at last 4 hours or up to 24 hours.
  • 4 Spoon the gazpacho in bowls. Top with shrimp. Drizzle with the remaining 1 tablespoon olive oil and, if desired, sprinkle with parsley.
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