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Grilled Shrimp Gazpacho

Serves: Makes 6 servings

Ingredients:

  • Gazpacho:
  • 6 tablespoons water
  • 2 ounces day old bread
  • 2 large red peppers, cored, seeded, and roughly chopped
  • 2 pounds very ripe red tomatoes, cored, peeled and roughly chopped
  • 1 cup tomato juice, more if needed
  • 1 cucumber, peeled, seeded and roughly chopped
  • 3 small garlic cloves, peeled and crushed
  • ½ cup extra-virgin olive oil, plus more for garnish
  • ¼ cup sherry vinegar
  • Kosher salt and freshly ground black pepper

  • Shrimp:
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika (pimentón)
  • Kosher salt and freshly ground black pepper


    • Procedures:

      This light, refreshing summer recipe is packed with flavor and epitomizes Spanish cuisine. For a truly flavorful gazpacho use the ripest tomatoes you can find. The gazpacho is best made ahead and kept chilled in the refrigerator.

      To prepare Gazpacho: Place the bread in a small bowl, cover with water and soak for 30 minutes. In a large bowl combine gazpacho ingredients. Working in batches, puree the mixture in a blender until smooth and transfer to a large bowl. If the soup is too thick, add additional tomato juice. Taste and adjust seasoning with salt and pepper. Refrigerate until ready to serve.

      To prepare shrimp: Heat a grill or grill pan over medium-high heat. In a medium bowl, toss the shrimp with oil, lemon, smoked paprika, salt and pepper until well coated. Grill shrimp, turning once, cooking until the center is slightly opaque, about 1 to 2 minutes.

      To serve: Ladle gazpacho into chilled bowls, drizzle generously with olive oil and top with grilled shrimp.

      Recipe developed for Sur La Table’s Cooking Classes

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