Frost Museum of Science Summer Camp Healthy Cooking For Kids
~~Dinner in Minutes~~
Shrimp Gazpacho with Cheese Toasts – won’t heat up your kitchen
Succulent shrimp, cucumbers and tomatoes make a soothing, soup supper. Gazpacho is a Spanish soup dish served at room temperature or chilled. The cool soup is refreshing and makes a perfect dinner for a hot summer evening. Adding cooked shrimp creates a complete one-dish meal that requires no cooking.
Using peeled, cooked shrimp helps to make this a 10 minute meal.
Cheese toasts made with Manchego cheese is a quick side dish. Manchego cheese is made from sheep's milk in the La Mancha region of Spain and can be found in most supermarkets.
- Any type of firm cheese can be used for the cheese toasts.
- Any type of sweet onion can be used.
- Prepare ingredients.
- Toast bread.
- Complete soup.
ENTREE: SHRIMP GAZPACHO
3/4 pound cooked shrimp
1 cup low-sodium tomato juice
1 cup diced ripe tomatoes
1/2 cup diced Vidalia or red onion
1/4 cup plus 2 tablespoons diced cucumber (divided use)
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 cup nonfat, plain yogurt
Salt and freshly ground black pepper
2 scallions sliced (about 1/2 cup)
Divide tomato juice, tomatoes, onion and 1/4 cup cucumber between 2 large soup bowls. Divide olive oil, balsamic vinegar and yogurt between the bowls. Stir to blend. Add salt and pepper to taste. Divide the shrimp between the two bowls and sprinkle remaining 2 tablespoons diced cucumber and scallions on top. Makes 2 servings.
SIDE DISH: CHEESE TOASTS
Olive oil spray
2 slices whole grain bread
2 ounces sliced Manchego cheese (about 1/3 cup)
Spray bread with olive oil spray. Place in toaster oven or under the broiler for 30 seconds. Remove and place cheese over toast. Return to oven for 2 minutes or until cheese melts. Serve with the soup. Makes 2 servings.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
- 3/4 pound cooked shrimp
- 1 small bottle low-sodium tomato juice (8 ounces n
- 1 ripe tomato
- 1 Vidalia or red onion
- 1 cucumber
- 1 small bunch scallions
- 1 carton non-fat, plain yogurt
- 1 can olive oil spray
- 1 small piece Manchego cheese (2 ounces needed)
- olive oil
- balsamic vinegar
- whole grain bread
- black peppercorns
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer