Gazpacho  (adapted from Pioneer Woman)
  • 2 cloves garlic, minced
  • 1/2 large red onion, diced
  • 1/2 large cucumber, diced
  • 2 ripe tomatoes, diced
  • 1/2 zucchini, diced
  • 2 cups tomato juice
  • 1/4 cup extra virgin olive oil
  • 1/8 cup red wine vinegar
  • 1 tablespoons sugar
  • Salt and Black Pepper to taste
  • 1 Jalapeno, Finely minced
  • Sliced avocado
  • Cilantro
  • 8 large shrimp
  • Dash of Cumin
  • Pinch of kosher salt

In the food processor, combine the minced garlic with red onion, cucumber, tomato, zucchini,  tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well.

Pour into a large bowl, stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a 1 hour; soup need to chill to allow the flavors to marinate.

Remove the soup from the fridge and stir. Check seasonings one last time.

Season shrimp with cumin and salt, drizzle with a bit of olive oil.  Grill on grill skillet until pink.  Drizzle a thick slice of wheat bread with olive oil and grill on grill skillet.

Ladle soup into a bowl and garnish with remaining diced vegetables, a slice of fresh avocado and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slice of bread.