Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this gazpacho the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.
1 pound peeled and deveined large shrimp
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 tablespoons chopped red onion
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1 pound plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5-ounce) can low-sodium vegetable juice
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced
How to Make It
To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.
To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.
Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.
I added lime juice, worchestshire sauce, and a touch of horse radish. Also rough chopped, one zucchini, one yellow squash, two ribs of celery, and a small bag of baby carrots. Added these to the base along with the shrimp.
I made it without onions and loved it! I basically puréed everything including the shrimp and I loved the chunky texture. Next time, I would like to try it with the onions though because I don't like raw onions but think I would if I finely chopped them up with the food processor as I did with everything else. I have been craving this since my honeymoon because Ate gazpacho every day and it did not disappoint. Will definitely make again!
first attempt at making gazpacho. Delicious and just as good as my restaurant favorites. Friends agreed. Terrific with the shrimp and avocado relish!! Probably 30 minutes of chop/prep time but well worth it.
This gazpacho delicious and refreshing. The relish is outstanding, but then again avocado makes almost anything better. And the shrimp are delicious, making this a healthy, light meal. I have made this with and without jalapeno, good both ways. Will continue to make again and again!
NOTE: I made this recipe AS IS. No changes so it magically becomes a better recipe. What I love about a good gazpacho is that it makes all the vegetables come alive. The shrimp in this was completely distracting. All this tasted like was bland shrimp in a mediocre gazpacho. Barely enough flavor. The only thing I enjoyed was the recipe for the garlic bread. I will be making that again. As for the gazpacho, I will go back to my tried and true recipe.
This was easy and tasted great! Since frozen cooked small shrimp were on sale, used those - no need to chop! I also left my soup a little chunky, gives it more texture. Needed to add a little more vegetable juice. Even the leftovers were good the next day. The avocado is a great finishing touch. Will definitely make again.
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