This light, but so full of amazing flavors Shrimp Gazpacho is a mouthful of summer. The fresh acidity of tomatoes, juicy cucumbers and herbs really balance with flavorful shrimp. It’s like a salad on a spoon, so delicious! You won’t have to announce that dinner is ready, the aroma will lure everyone to the kitchen!
As I walked proudly through my little backyard garden and pulled some heirloom tomatoes, cucumbers, mint and basil this afternoon I noticed that all I wanted was for someone to dump a bucket of ice water over my head so I can feel like I just won a football championship game.
That’s where this delicious shrimp gazpacho came in – a beautiful hot weather dish. We all know the best way to beat the heat is with something cool and refreshing. Gazpacho is a perfect example – easy to make, comes together quickly in a food processor and gets better as it sits in the fridge melding the flavors together. So the recipe is pretty darn simple and perfect for those days when it’s too hot to turn on the stove. Lunch all week long!
Serve it in a clear glass bowl and admire its beautiful summer colors!
Ingredients:
2 pounds fresh juicy tomatoes, peeled
4-5 cucumbers, peeled
½ cup fresh mint, chopped
1/4 tbsp fresh basil, chopped
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 chili pepper, chopped
1 lb shrimp, peeled (reserve the shells)
1 medium onion, chopped
1 garlic clove, minced
1/4 cup fresh cilantro, chopped
1 tsp old bay seasoning
salt and freshly ground black pepper to taste
In a medium stock pan with water, boil shrimp shells for 20 minutes. Strain the stock and chill.
Pat dry the shrimps, season them with old bay and cook on a hot skillet for couple minutes. Let shrimp cool down and blend them in the food processor.
Puree tomatoes and combine with shrimp. Reserve some of the ingredients for garnish and blend the rest to the desired size. Combine with tomatoes and shrimp in a mixing bowl and add olive oil and balsamic vinegar. Mix well to combine.
Pour the shrimp stock into the bowl to make gazpacho desired consistency, and season with salt and pepper. Chill for at least 2 hours.
Serve in a chilled bowl and garnish with reserved ingredients.
- 2 pounds fresh juicy tomatoes, peeled
- 4-5 cucumbers, peeled
- ½ cup fresh mint, chopped
- 1/4 tbsp fresh basil, chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 chili pepper, chopped
- 1 lb shrimp, peeled (reserve the shells)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, chopped
- 1 tsp old bay seasoning
- salt and freshly ground black pepper to taste
- In a medium stock pan with water, boil shrimp shells for 20 minutes. Strain the stock and chill.
- Pat dry the shrimps, season them with old bay and cook on a hot skillet for couple minutes.
- Let shrimp to cool down and blend them in the food processor.
- Puree tomatoes and combine with shrimp. Reserve some of the ingredients for garnish and blend the rest to the desired size.
- Combine with tomatoes and shrimp in a mixing bowl and add olive oil and balsamic vinegar. Mix well to combine.
- Pour the shrimp stock into the bowl to make gazpacho desired consistency, and season with salt and pepper.
- Chill for at least 2 hours.
- Serve in a chilled bowl and garnish with reserved ingredients.
вкусняшка!!!!