Sunkist Orange and Tomato Gazpacho with Sautéed Lemon Shrimp Recipe

Sunkist Orange and Tomato Gazpacho with Sautéed  Lemon Shrimp Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons, Oranges, Limes
 
Serves:
Quick Facts Bottom

More Information

This classic cold soup gets a nice citrus kick. Sunkist Orange and Tomato Gazpacho with Sautéed Lemon Shrimp uses lemon and lime juice instead of the usual vinegar.

Ingredients:

  • 3 garlic cloves
  • 2 cups freshly squeezed Sunkist® orange juice (from 8-10 oranges)
  • 1/4 cup freshly squeezed Sunkist® lemon juice
  • 1/4 cup freshly squeezed Sunkist® lime juice
  • 6 medium tomatoes, quartered and seeded
  • 1 medium onion, peeled and coarsley chopped
  • 1 green bell pepper, quartered and seeded
  • 1 red bell pepper, quartered and seeded
  • 1 zucchini, roughly chopped
  • 1 cucumber, peeled, halved and seeded
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh basil, chopped
  • 1 lb. shrimp, peeled and deveined
  • 1 Tbsp. cooking oil
  • 1 Tbsp. butter
  • 1 tsp. Sunkist® lemon juice
  • 1 tsp. Sunkist® lemon zest
  • Salt and pepper to taste

Instructions: (Makes 10 servings)

  • In a blender add the garlic and juices, blend on high speed until smooth. Add half of the tomatoes and continue to blend. Pour out half of the blender ingredients into a large container and add 1/3 of the additional ingredients. Continue this process until all ingredients have been well blended and are mixed in one container. Chill for at least one hour.
  • To prepare shrimp, place a sauté pan over moderately high heat and add cooking oil, butter and lemon zest. Sprinkle shrimp with salt and pepper and add to heated pan. Cook about 3-4 minutes or until opaque stirring occasionally, add in lemon juice and stir to combine. Serve with gazpacho.