Gazpacho with Grilled Shrimp and Avocado

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 the longest time this soup has been one of those recipes that I had no real desire to try. I mean it is cold soup, and that is something that is a little bit out of my comfort zone. I like my soup to warm my belly. To comfort me on cold winter days.  Recently, however, as I explore more with cooking, I decided that it was time to step out of my comfort zone and give this cold soup a try. I could slap myself for waiting so long.

There is really not much to not like about this soup. Cool cucumbers, onions, garlic, tomatoes and bell peppers spend the night in the refrigerator and make beautiful flavor babies.  The grilled shrimp and avocado are their cute new outfits.

Gazpacho with Grilled Shrimp and Avocado Recipe

Serves 6 - 8 Prep Time: Cook Time:

Ingredients:

  • 5 medium ripe tomatoes, chopped
  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cucumber, peeled, seeded, chopped
  • handful of fresh parsley
  • 4 cloves garlic, minced
  • 1 jalapeno, chopped (optional)
  • juice of 2 lemons, divided
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups tomato juice
  • 3 avocados
  • 1 pound medium prawns, peeled and deveined
  • olive oil
  • kosher salt and fresh cracked pepper

Instructions

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.

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.

3

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

4

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

5

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

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.

7

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

8

Remove cold soup from refrigerator. Stir and check seasonings, adding more salt and pepper if desired.

9

Ladle cold soup into bowls. Place grilled avocado and shrimp on top.

Notes

Enjoy!

Leave a Comment

  • Reply
    Marilyn
    August 2, 2009 at 11:38 am

    Made this soup last night, comes together very quickly. Had some for lunch today and it is really wonderful. Have bought the shrimp and avocados and plan on preparing them with it for tonight. My husband loved it, and he is the gazpacho lover! We are having heat and humidity here in Massachusetts also and this is just great for that kind of weather>

    • Reply
      Deseree
      August 2, 2009 at 4:22 pm

      Marilyn- The fact that it comes together so quickly is something that I really love about this soup. I am glad to hear that you and your husband like it, especially since he is a gazpacho lover! Heat and humidity is no fun at all. Hopefully this soup helps :)

  • Reply
    Amy
    July 30, 2009 at 8:44 pm

    I’m typically not a fan of cold soup either, but I’m just learning to love gazpacho- especially on hot days like the ones you’re having!

  • Reply
    Ben
    July 30, 2009 at 1:48 pm

    Now, this is my kind of gazpacho! I tried a green one last year and was amazing. The avocado and shrimp addition must be heavenly.

  • Reply
    Soma
    July 30, 2009 at 7:24 am

    I haven’t made any gazpachos this year, inspite of us having 100 + temperature for the past 1.5 months. The avocado & the shrimps with it sound lovely.

  • Reply
    cassie
    July 30, 2009 at 5:33 am

    Looks great. Love the grilled shrimp.

  • Reply
    Rita
    July 29, 2009 at 7:17 pm

    OMG, what a hot day today! I was wondering what yo would make today! Cold soups are just the fit for these days.

  • Reply
    Candra
    July 29, 2009 at 2:13 pm

    Thank you, Thank you, Thank you. My daughter and her family are coming from out of town tomorrow for a 9 day visit. The heat has made me feel physically ill and I have tried to figure out what to fix for dinner tomorrow night and now I know. I am picking them up at the Portland airport and will be home late so I can make this tonight and it will be ready except for the grilling. Thanks again.
    Wilting in Boston Harbor country area

    • Reply
      Deseree
      July 29, 2009 at 5:22 pm

      You’re welcome Candra! I am with you on the heat. It is just awful here too. I hope you and your family enjoy this! It should be a refreshing meal :)