Miranda Loehle
As a CrossFit trainer and Nutrition Challenge Coordinator, I am constantly seeking out recipes that are delicious AND healthy. This gazpacho with relish recipe fits the bill perfectly! The crisp flavor of the gazpacho pairs well with the shrimp and the feta gives it just a bit of tang! Of course, I always buy Wild Georgia Shrimp when available.
Ingredients:
3 seedless cucumbers
3 medium-large tomatoes
½ red onion
3-4 cloves garlic, minced
21 oz. tomato juice
3 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
Salt and pepper to taste
Preparation:
Puree all ingredients above in blender, food processor or immersion blender. Cover and chill.
For Relish
¾ lb. shrimp
2 tsp. fresh basil
32 Nature Sweet grape tomatoes
1 pkg. (28g) Athenos Crumbled Feta
½ Tbsp. extra virgin olive oil
Salt and pepper to taste
Preparation:
Cook shrimp until firm, then combine
with other ingredients, mixing well. Place on
top of gazpacho for an added punch of
flavor and protein.
TIDBIT
The English Option
When you’re at the grocery store picking out your cucumbers to slice and dice for salads and other dishes, don’t overlook the longer, thinner, cukes wrapped in plastic. While more expensive than your regular slicing cucumber, these English cucumbers have a thinner, edible skin, and are virtually seedless (generally marketed as seedless cucumbers). The lack of bitter seeds and thinner skin makes these cucumbers more mild and sweet in flavor, making them excellent for salads and cooking, and a perfect choice for gazpacho!
