Source: Parents Magazine

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Recipe Summary test

total:
30 mins
Servings:
4
Yield:
about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups tomato, and 1 cup cucumber, the onion, bread, 2 tablespoons oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor; cover and blend or process until smooth (blend in batches, if necessary). Transfer to a serving bowl. Stir in remaining tomatoes and cucumber; set aside.

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  • Put 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and/or scallops. Cook, stirring once or twice, until opaque, about 2 to 3 minutes. Season lightly with freshly ground black pepper and add a squeeze of lemon juice, if you like. Serve the gazpacho topped with the seafood. Serve immediately or chill up to 2 hours before serving. Garnish with parsley.

Nutrition Facts

244 calories; fat 12g; cholesterol 86mg; saturated fat 2g; carbohydrates 20g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 7g; protein 15g; vitamin a 1943.6IU; vitamin c 31.3mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.4mg; vitamin b6 0.3mg; folate 68.5mcg; vitamin b12 0.7mcg; sodium 330mg; potassium 745mg; calcium 80.8mg; iron 2.7mg.
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