Recipes > Gazpacho with Shrimp, Cucumber & Basil
Gazpacho with Shrimp, Cucumber & Basil

Gazpacho with Shrimp, Cucumber & Basil


  • Prep: 10 mins

  • Serves: 4

  • Difficulty: Easy

Here’s a light, chef-inspired, easy appetizer idea for any summer meal.

Courses: Appetizers

Directions

  1. Brush 8 slices of sourdough bread with Farm Boy™ Extra Virgin Olive Oil and grill over medium heat until warmed through.
  2. Dice 1/2 cup of English Cucumber into small cubes.
  3. Pour chilled Farm Boy™ Garden Fresh Gazpacho into 4 bowls. Top each with 3 shrimp and garnish with cucumber and basil.
  4. Drizzle each slice of sourdough bread with Farm Boy™ Steakhouse Garlic Dressing and serve alongside the soup. Enjoy!

Ingredients

  • 12 Farm Boy™ Cooked 31-40 Jumbo Shrimp (340 g) thawed
  • 4 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
  • 1 container Farm Boy™ Garden Fresh Gazpacho Soup (946 ml)
  • Farm Boy™ Steakhouse Garlic Dressing to taste
  • 1/2 cup English cucumber diced
  • fresh basil to taste
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