1smallcucumber(reserve 2 tablespoons of diced cucumber)
1/2mediumyellow bell pepper
1tablespoonred wine vinegar
sea saltto taste
1/2lbshrimppeeled and deveined
For the gazpacho place all ingredients in a blender and blend until very smooth. Chill for at least an hour before serving.
For the shrimp, toss shrimp with marinade mixture and let sit 15 minutes. Preheat grill to high and grill about 2 minutes per side.
Divide soup into bowls and top with shrimp, a drizzle of olive oil, and diced cucumber.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.