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Gazpacho with Shrimp, Cucumber & Basil
Directions
- 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!
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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