Name: Tomato Gazpacho with Avocado and Grilled Shrimp
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 1/2 lb. red heirloom tomatoes, cored and roughly chopped -; 1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped -; 1/4 red onion, finely chopped -; 1/3 c. finely chopped fresh cilantro (plus extra leaves for garnish) -; 2 cloves garlic, minced (divided) -; 3/4 tsp. crushed red pepper flakes (divided) -; 3 tbsp. sherry vinegar -; 5 tbsp. extra-virgin olive oil, divided (plus more for serving) -; Kosher salt -; Freshly ground black pepper -; 12 (10-15 ct.) shrimp, cleaned with tails left on -; 1 1/2 tsp. ground cumin -; 1 tbsp. lemon juice -; 1/2 avocado, diced -

Tomato Gazpacho with Avocado and Grilled Shrimp

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Gazpacho with Avocado and Grilled Shrimp

1. 1 1/2 lb. red heirloom tomatoes, cored and roughly chopped -

2. 1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped -

3. 1/4 red onion, finely chopped -

4. 1/3 c. finely chopped fresh cilantro (plus extra leaves for garnish) -

5. 2 cloves garlic, minced (divided) -

6. 3/4 tsp. crushed red pepper flakes (divided) -

7. 3 tbsp. sherry vinegar -

8. 5 tbsp. extra-virgin olive oil, divided (plus more for serving) -

9. Kosher salt -

10. Freshly ground black pepper -

11. 12 (10-15 ct.) shrimp, cleaned with tails left on -

12. 1 1/2 tsp. ground cumin -

13. 1 tbsp. lemon juice -

14. 1/2 avocado, diced -

How to cook deliciously - Tomato Gazpacho with Avocado and Grilled Shrimp

1. Stage

In large bowl, stir together tomatoes, cucumber, red onion, cilantro, 1 clove of garlic, ¼ teaspoon of red pepper flakes, sherry vinegar, and 4 tablespoons of olive oil, and season with salt and pepper.

2. Stage

Add half the tomato mixture to blender and blend until smooth. Pour into clean bowl and blend remaining tomato mixture; add to gazpacho. Taste and season with additional salt and pepper if desired, then place in refrigerator to chill until ready to serve.

3. Stage

In large bowl, add shrimp, cumin, lemon juice, remaining 1 clove garlic and 1 tablespoon olive oil, then stir gently to combine and season with salt and pepper.

4. Stage

Heat grill pan over high heat, then grill shrimp for about 1 minute per side, and another minute in the middle (3 minutes total) or until bright pink and just cooked through.

5. Stage

Divide gazpacho into 4 bowls and garnish with diced avocado, grilled shrimp, cilantro leaves, and a drizzle of olive oil. Serve immediately.