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.
Gazpacho with Shrimp
|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.