Gazpacho (Chilled Tomato Soup)
marinated shrimp with avocado and cucumbers

Name: Gazpacho (Chilled Tomato Soup)
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 lb Tomatoes, heirloom preferable; 1 Cucumbers, medium; 1 clove Garlic, peeled; 2 Tbsp Oil, olive; 2 tsp Vinegar, red wine; 1/4 tsp Cumin, ground; 1/2 tsp Red pepper flakes (opt); 1 lb Shrimp, peeled and deveined; 1 Cucumbers, medium, chopped; 2 Tbsp Mint, fresh, chopped; 1 Green onions, green parts only; chopped; 1 Lemons, zest and juice; 1 Tbsp Oil, olive; 1 Tbsp Oil, cooking; 2 Avocados, chopped

Active: 35 min Total: 55 min

Original GF Paleo Vegetarian

Refreshing gazpacho and marinated shrimp can be made ahead of time and served chilled so you can have this dinner on the table in a matter of minutes!

Ingredients

Metric

Servings:

Gazpacho:

Tomatoes, heirloom preferable - 2 lb
Cucumbers, medium - 1
Garlic - 1 clove , peeled
Oil, olive - 2 Tbsp
Vinegar, red wine - 2 tsp
Cumin, ground - 1/4 tsp
Red pepper flakes (opt) - 1/2 tsp

Marinated Shrimp with Avocado and Cucumbers:

Shrimp, peeled and deveined - 1 lb
Cucumbers, medium - 1 , chopped
Mint, fresh - 2 Tbsp , chopped
Green onions - 1 , green parts only; chopped
Lemons - 1 , zest and juice
Oil, olive - 1 Tbsp
Oil, cooking - 1 Tbsp
Avocados - 2 , chopped

Prep

Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
Make gazpacho - Roughly chop tomatoes and cucumbers (just the portion for the gazpacho). Combine tomatoes, cucumbers, garlic, olive oil, vinegar, cumin and red pepper flakes (if using) in a food processor or blender. Pulse until a nearly smooth (we like to stop while it still has a bit of texture). Season with some salt and pepper or add more chili flakes if you would like. Refrigerate for at least 30 minutes so you can serve it chilled. (Can be done up to 3 days ahead)
Cucumbers (the portion for the shrimp) - Prep as directed. (Can be done up to 3 days ahead)
Make marinade - Mint / Green onions / Lemons - Prep as directed. Combine mint, green onions, lemon zest and juice, olive oil and some salt and pepper. (Can be done up to 3 days ahead)
Cook and marinate shrimp - Heat a skillet or frying pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for 4 to 8 minutes, until shrimp are pink and cooked through. Transfer shrimp to a shallow bowl and toss with marinade. Refrigerate for at least 30 minutes so you can serve it chilled. (Can be done up to 1 day ahead)
Chop avocados.

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Make

Toss cucumbers and avocados with marinated shrimp.
Serve gazpacho chilled with marinated shrimp, cucumber and avocado on the side. Enjoy!

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