Gazpacho with Grilled Shrimp and Avocado
Serves: 6-8
 
Ingredients
  • 1 pound jumbo shrimp, peeled and deveined
  • lemon juice from ½ lemon
  • freshly ground black pepper
  • Sea salt
  • 5 almonds, blanched
  • 1 large clove garlic
  • 1 tbsp chili pepper oil
  • 3 Pounds ripe tomatoes
  • ⅓ cup green pepper, finely chopped
  • ⅓ cup onion, finely chopped
  • 1 large cucumber,peeled, seeded and finely diced
  • ¼ cup olive oil
  • 2 cups good quality tomato juice
  • ¼ cup good quality red wine vinegar
  • 2 large avocados, peeled and cut into large chunks
Instructions
  1. Heat grill or broiler to 400 degrees (high heat).
  2. Place shrimp in plastic ziploc bag. add lemon juice, a few grinds of black pepper and a pinch or two of sea salt.
  3. Close bag and gently shake to allow shrimp to be well covered with marinade. Allow to sit for 5 minutes.
  4. Remove shrimp from bag and place on skewers.
  5. Place shrimp on grill (or in broiler) for about 5 - 6 minutes, turning once about midway through cooking, until shrimp is bright pink in color. (do not overcook or shrimp may have a rubbery texture).
  6. When pink, remove shrimp from grill.Allow to cool for 5 minutes, remove from skewers. Cover and refrigerate.
  7. Meanwhile, place blanched almonds, garlic and chili oil in pestle (or on cutting board) and mash until ingredients becomes a paste.
  8. Place in the bottom of a medium sized earthenware or pottery bowl.
  9. Place tomatoes on broiler pan, and broil for 5 minutes or until tops of tomatoes begin to singe and split. Turn tomatoes and broil, doing the same as above to the other side.
  10. Remove tomatoes from broiler and allow to cool for several minutes.
  11. Peel tomatoes, and chop into large chunks, taking care not to crush the tomatoes and reserving juice from the tomato.
  12. Place all into bowl with almond and garlic paste.
  13. Add onions, peppers, cucumbers, olive oil, tomato juice and red wine vinegar.
  14. Stir gently until combined.
  15. Add salt and pepper to taste.
  16. Chill in the refrigerator overnight or for several hours to allow flavors to blend.
  17. Once soup has chilled and when ready to serve; ladle into large bowls and top with 3 or 4 large shrimp and chunks of avocado.
  18. Serve immediately.
Recipe by Pure Grace Farms at https://puregracefarms.com/2014/05/gazpacho-with-grilled-shrimp-and-avocado/