Tuesday, July 14, 2009

Gazpacho with Grilled Shrimp

This is one of those meals categorized, by my husband, as 'girl food.' His reply when I told him that I had a batch of gazpacho in the fridge was that he might as well just eat a jar of salsa. I didn't bother to correct him because in all honesty, I'm happy to have a whole batch of this to myself! I was not at all surprised that I loved this recipe. . . it's another Pioneer Woman recipe and she has yet to let me down. I did make a few minor changes simply based upon the fresh produce that I had in my fridge at the time. Also, I tend to be a bit of a weak one when it comes to spice. Instead of using the tabasco sauce that Pioneer Woman calls for, I used some of the Garlic Chili sauce that I had purchcased to make this fried chicken a while back. It had such great flavor and I would definitely make it this way again. If you are planning on making both dishes, this is a great way to share ingredients! (If my husband ever does decide to try this, he can always add extra tabasco just to his bowl. This is an easy meal to adjust for different people's taste in terms of heat.)

Gazpacho with Grilled Shrimp
2 cloves garlic, minced
1/2 large red onion, diced
1 large cucumber, diced
1 large green pepper, diced
5-6 ripe tomatoes, diced
2 zucchini, diced
2 celery stalks, diced
4 cups tomato juice (I took PW's advice and went with the store brand-- it was much less acidic.)
1/4 cup extra virgin olive oil
1/8 cup (more to taste) red wine vinegar
2 tablespoons (less to taste) sugar
tabasco to taste (I replaced with the Garlic Chili Sauce)
salt and pepper to taste
grilled shrimp

(Optional garnish: finely minced jalepeno, sliced avocado, cilantro, sour cream, extra vegetables- finely diced)

In the bowl of a food processor or in a blender, combine the minced garlic with half of the red onion, half of the cucumber, half of the tomato, half of the green pepper, half of the zucchini, half of the celery, half of the tomato juice, all of the olive oil, red wine vinegar, sugar, tabasco or garlic chili sauce, and a dash of salt. Pulse until all ingredients are blended well. The mixture will have a nice speckled, colorful texture. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining vegetables to the food processor, pulsing again. Reserve the rest of the diced vegetables for garnish, if you desire. Stir the mixture togeter and check seasonings, adding salt as necessary. Chill the soup for at least a couple of hours. The soup needs to be served very cold.

Remove the soup from the fridge and stir. Check the seasonings one last time. Ladle into a bowl and garnish with any of the above listed items and the grilled shrimp.

Source: adapted from The Pioneer Woman


  1. gazpacho w/ shrimp is becoming a fast favorite summer recipe in my house! Looks great :)

  2. Yum - love gazpacho. I think all husbands have something they deem girl food -usually any salad based supper at our house is quickly rectified by adding garlic bread ;)

  3. looks great for summer, would you like it to be featured on another blog, just comment me back and let me know Rebecca

  4. What a great combination. Gazpacho sounds perfect now! Dontcha love Pioneer Woman!

  5. What a beautiful presentation. The soup looks terrific and so does the shrimp.

  6. Oh yummy! I love the addition of shrimp!

  7. This looks very yummy!!! Shrimp seem like a perfect addition!

  8. Can't say I'm a fan of gazpacho but it looks very very good!