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- Brush 8 slices of sourdough bread with Farm Boy™ Extra Virgin Olive Oil and grill over medium heat until warmed through.
- Dice 1/2 cup of English Cucumber into small cubes.
- Pour chilled Farm Boy™ Garden Fresh Gazpacho into 4 bowls. Top each with 3 shrimp and garnish with cucumber and basil.
- Drizzle each slice of sourdough bread with Farm Boy™ Steakhouse Garlic Dressing and serve alongside the soup. Enjoy!
Farm Boy™ Cooked 31-40 Jumbo Shrimp (340 g)
Farm Boy™ Extra Virgin Olive Oil (1 L)
Farm Boy™ Garden Fresh Gazpacho Soup (946 ml)
Farm Boy™ Steakhouse Garlic Dressing