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Bowl of gazpacho
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Gazpacho with Grilled Shrimp and Avocado

A cool gazpacho soup topped with grilled shrimp and avocado. Perfect for hot summer days.
Course Main Dishes
Cuisine American
Keyword avocado, bell peppers, blender, cold soup, Food, fresh tomatoes, gazpacho, green bell pepper, grilled avocado, grilled shrimp, lemon, Recipe, red bell pepper, red onion, spanish food, summer, tomato soup, tomatoes, white wine vinegar
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 Servings

Ingredients

Ingredients:

  • 5 medium ripe tomatoes chopped
  • 1 red onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 cucumber peeled, seeded, chopped
  • handful of fresh parsley
  • 4 cloves garlic minced
  • 1 jalapeno chopped (optional)
  • juice of 2 lemons divided
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups tomato juice
  • 3 avocados
  • 1 pound medium prawns peeled and deveined
  • olive oil
  • kosher salt and fresh cracked pepper

Instructions

  • In a food processor or blender combine the tomatoes, onion, red and green bell peppers, cucumber, garlic, parsley and jalapeno (if using) and pulse until desired consistency. The mixture should be chunky.
  • Transfer vegetable mixture to a large bowl, add juice of 1 lemon, white wine vinegar, cayenne pepper (if using) and tomato juice. Stir to combine. Season to taste with kosher salt and fresh cracked pepper. Cover and chill for several hours or over night. The longer the better.
  • Shortly before you are ready to eat, preheat your outdoor grill to med-high.
  • Halve and remove the pit from the avocados. Drizzle with olive oil and remaining lemon juice. Set aside
  • Skewer shrimp, season with kosher salt and fresh cracked pepper. Drizzle with olive oil.
  • Place the avocados flesh side down on the grill, and cook for 3 minutes. Allow to cool slightly. Remove the flesh from the skin, slice.
  • Place the shrimp skewers on the grill and cook until pink. About 3-5 minutes.
  • Remove cold soup from refrigerator. Stir and check seasonings, adding more salt and pepper if desired.
  • Ladle cold soup into bowls. Place grilled avocado and shrimp on top.

Notes

Enjoy!