Gazpacho with Grilled Shrimp and Avocado

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Gazpacho with Grilled Shrimp and Avocado
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Makes: 8 servings adjust
"We're experiencing quite the heat wave here. Forecasters are saying that today may be the hottest day Seattle has ever seen. A whopping 101 degrees is expected. It may not sound too hot to some of you but man oh man we just aren't used to this kind of heat in Western Washington. It is because of this hot weather that I bring you this soup recipe. But don't worry its not a hot soup, its a cold soup filled with all kinds of fresh veggies and topped with grilled shrimp and avocado. Perfectly refreshing for a hot summer day.............. For me, cooking is relaxing. I know it may sound crazy to some people but the first thing I want to do when I get home from work is get into the kitchen and start cooking dinner. But, all of that aside, the main reason that I love food so much is that it brings people together. It can start great conversations, keep traditions alive and create lasting memories" ~ Desiree K., Life's Ambrosia.

Directions

Ingredients

  • 5 Tomatoes, ripe, chopped
  • 1 Red Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Cucumber, peeled, seeded, chopped
  • Fresh Parsley, handful
  • 4 Garlic Cloves, Minced
  • 1 Jalapeno Pepper, chopped (optional)

Step 1

In a food processor or blender combine the tomatoes, onion, red and green bell peppers, cucumber, garlic, parsley and jalapeno (if using) and pulse until desired consistency. The mixture should be chunky.

Ingredients

  • 1 Lemon, juiced
  • 2 tablespoons White Wine Vinegar
  • 1⁄4 teaspoon Cayenne Pepper, (optional)
  • 4 cups Tomato Juice
  • Kosher Salt
  • Cracked Black Pepper, fresh

Step 2

Transfer vegetable mixture to a large bowl, add juice of 1 lemon, white wine vinegar, cayenne pepper (if using) and tomato juice. Stir to combine. Season to taste with kosher salt and fresh cracked pepper. Cover and chill for several hours or over night. The longer the better.
 

Step 3

Shortly before you are ready to eat, preheat your outdoor grill to med-high.

Ingredients

  • 3 Avocados
  • Olive Oil
  • 1 Lemon, juiced

Step 4

Halve and remove the pit from the avocados. Drizzle with olive oil and remaining lemon juice. Set aside

Ingredients

  • 1 pound Prawns, medium sized, peeled, deveined
  • Kosher Salt
  • Cracked Black Pepper, fresh
  • Olive Oil

Step 5

Skewer shrimp, season with kosher salt and fresh cracked pepper. Drizzle with olive oil.
 

Step 6

Place the avocados flesh side down on the grill, and cook for 3 minutes. Allow to cool slightly. Remove the flesh from the skin, slice.
 

Step 7

Place the shrimp skewers on the grill and cook until pink. About 3-5 minutes.
 

Step 8

Remove cold soup from refrigerator. Stir and check seasonings, adding more salt and pepper if desired. Ladle cold soup into bowls. Place grilled avocado and shrimp on top.
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