Summer Gazpacho with Shrimp


 1 cucumber, sliced

1/2 small red onion, minced

1 bunch fresh parsley, chopped

1 red bell pepper, chopped

1 clove garlic

juice of 1 lime

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 cups tomato juice

1/4 tsp salt

1/8 tsp pepper

16 large raw shrimp, peeled and deveined


First, make the gazpacho. Combine all ingredients except for shrimp in a high speed blender or food processor. Whirl until just blended. Taste gazpacho and season with extra salt and pepper if needed. Place in the fridge while you prepare the shrimp.

For the shrimp, heat up two tsp olive oil in a large skillet over medium heat. When hot, add the shrimp and briefly saute until pink and curled. This will take only about 4 minutes since shrimp cook so fast. Sprinkle shrimp with salt and pepper and remove from heat.

To serve, ladle gazpacho into bowls and top with four sauteed shrimp.


15 minutes