It is hot! Really hot! And that calls for a cool summer soup.
Gazpacho is a favorite in our house and this recipe has been on repeat the past few weeks. It’s good any time of year but just feels right during the hot Georgia summer. Gazpacho has innumerable variations and this one is pretty classic, which I like because it lends itself well to being dressed up in a number of ways; in this case with sautéed shrimp and avocado cream.
Whole30: This recipe has been a go-to for our lunches also as we are halfway through our first round of Whole30. Leave off the avocado cream sauce and just add slices of avocado!
3 English cucumbers
4 red bell peppers, seeded and cored
8 plum tomatoes
1 large red onion
6-8 garlic cloves
46 ounces of tomato juice (whole30 approved if you eating on plan)
¾ cup of red wine vinegar
¾ cup of extra virgin olive oil
1/3 cup of sriracha hot sauce
kosher salt, to taste
freshly cracked black pepper, to taste
(6) 30-40 ct raw shrimp per serving
kosher salt, to taste
freshly cracked black pepper
1 very ripe Haas avocado
1-2 T of Greek yogurt or mayonnaise
garlic powder, several dashes
ground cumin, several dashes
cilantro, finely chopped (for garnish)
1. Roughly chop all vegetables and add to a food processor, one vegetable at a time, and blend until coarsely chopped. Consistency is a matter of preference here but I recommend not over processing.
2. In a large bowl combine all of the processed vegetables. Add the remaining ingredients and stir to combine.
3. Be patient. This gazpacho will be good immediately but its almost a shame to eat it right away in light of how much it improves over several days!
1. Thoroughly dry shrimp and season with salt and pepper
2. Preheat skillet to high heat.
3. Once skillet is hot, add a tablespoon of clarified butter
4. Add shrimp, being sure they are not crowded. Cook, without moving them, for about 30-45 seconds. Flip and cook for another 30-45 seconds. Set aside.
1. Cut the avocado in half and scoop out flesh into a small bowl.
2. Add a pinch of kosher salt, black pepper, cumin, and garlic
3. Using a fork, mash the avocado thoroughly. (The spices provide some abrasion which helps the mashing)
4. Add a tablespoon or two of mayo or Greek yogurt and stir to combine
1. Ladle gazpacho into bowls, carefully arrange or just toss in 6 shrimp, top with a healthy dollop of the avocado cream and sprinkle with cilantro. Enjoy!
*Also great with a slab of grilled crusty bread!
What have you been enjoying this summer on repeat? Any recipe tweaks you want to share? Have you tried Whole30 yet? Can’t believe we only have 10 days left!