Inspired by our recent trip to Spain, I created this summery gazpacho. With tomatoes, cucumbers and peppers readily available at every farm stand, it’s the perfect late-summer meal. It comes together in minutes. Adding leftover shrimp infuses protein and bulk to your lunch. Serve it with crusty bread and you’ll have a great family dinner or a fancy party appetizer! For more, head on over to Audrey’s.
|cook time||total time|
- 2 large tomatoes, cut into chunks
- 1 cucumber, peeled, seeded, and chopped (about 4 inches in size)
- 1/2 yellow, orange or red bell pepper, seeded and chopped
- 1 garlic clove, finely minced
- 1 teaspoon chardonnay vinegar
- 2 tablespoon extra-virgin olive oil, plus more for serving
- Coarse salt and ground pepper
- 1 teaspoon ground chipotle chili (optional)
- 6 large shrimp, steamed, sauteed or grilled - peeled
- In a blender, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegar, and oil and season with salt, pepper and chili. Pulse until mostly smooth.
- Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Before serving, chop 4 shrimp into small pieces. Garnish soup with chopped shrimp, a drizzle of olive oil and add one shrimp on each bowl as a garnish.
- Notes: The quality of your ingredients really make a difference here. Try to use the freshest produce you can find and use the best quality vinegar and olive oil you can afford.