Savory Garden Treats

Like Momma like son

I say savory garden treats since tomatoes and cucs are great this time of year (and finally in my own garden!).
And along those lines I was craving gazpacho a few weeks ago and lo and behold I found a simple recipe. You could basically make a tub full of this soup and eat your way out and not feel too guilty. OK, I am not suggesting that, but definitely a nice veggie type food to add to lunch or dinner, low in fat and cals BUT healthy too and yummy!


Modified recipe from Cooking Light:
1 (10oz) container of grape tomatoes divided
1 1/2 c. sliced English cucumber, divided
1 c. diced red bell pepper, divided
3/4 c diced sweet onion, divided
3 tbsp extra virgin olive oil, divided
2 tbsp sherry vinegar
5/8 tsp kosher salt, divided - I used coarse sea salt
1/2 tsp ground black pepper, dived
3 garlic cloves
1 (28oz) can San Marzano tomatoes, drained
1 tbsp fresh lemon juice
1 tsp minced fresh garlic
20 medium shrimp, peeled and deveined (abt 8oz) - I used a Trader Joes 1 lb bag of frozen med-large shrimp  - just thawed it out

Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 c cucumber, 1/4 bell pepper and 1/4c onion in a small bowl; set aside.
Combine remaining grape tomatoes, remaining 1 1/4 c cuccumber, reminaing 3/4c bell pepper, remaining 1/2 c onion, 2 tbsp olive oil, vinegar, 1/2 tsp salt, 1/4 tsp pepper, garlic cloves, and canned tomatoes in a food processor; pulse until almost smooth or until desired consistency. Refridge 25 minutes.
Combine remaining 1 tbsp oil, juice, minced garlic, remaining 1/4 tsp pepper, remaining 1/8 tsp salt and shrimp in a med bowl. Heat a large nonstick skillet over med-high heat. Add shrimp mixture to pan; cook 3 min or until done, stir occasionally.
Place about 1c soup into 4 bowls. Top each one with equally divided shrimp and 1/4c cucumber mixture. I also added a lil chopped avocado.

Yes, the above picture shows you that this was a hit with my son as well.
Enjoy!