Grilled Shrimp Gazpacho
By Recipe developed for Sur La Table’s Cooking Classes
Images
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
Procedure
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.
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.
Grilled Shrimp Gazpacho
By Recipe developed for Sur La Table’s Cooking Classes
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
Procedure
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.
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.