Gazpacho with Shrimp and Avocado
After the amazing gazpacho we had at Sidney Street café, I couldn’t believe I hadn’t gotten around to making a gazpacho this year and decided to get on that while we were still lucky enough to have summer tomatoes around. This became part of the first course of Ben’s epic birthday dinner and lived up to the occasion. Gazpacho is so easy to make and great when planning a dinner because it can be made ahead of time and be left to chill in the fridge. I threw it in the freezer for about 20 minutes before serving to give it a deeper chill. It works great with the shrimp and the avocado adds a nice creamy finish.
Gazpacho with Shrimp and Avocado [serves 2-3]
adapted from Martha Stewart
- ½ Tb olive oil
- 8 large shrimp, peeled, deveined, tails removed
- 1 Avocado, diced
- Coarse salt & ground pepper
- 1.5 cups heirloom tomatoes, chopped (plum or other tomatoes are fine too)
- ¼ medium red onion, chopped
- 1 garlic clove
- ¼ cucumber, peeled and chopped
- 1/8 cup finely chopped, jarred roasted red pepper
- ¾ cup tomato juice
- 1 Tb red-wine vinegar
1) In a food processor, combine tomatoes, onion, garlic, cucumber, and roasted red peppers. Process till combined
2) Add tomato juice and vinegar. Process until smooth. Season with salt and pepper and refrigerate if desired.
3) When getting ready to serve, heat olive oil over high heat in a nonstick skillet. Season shrimp with salt and pepper.
4) Add shrimp to skillet and cook until browned, about 3-4 minutes.
5) To serve, divide gazpacho among bowls. Top with shrimp and avocado.