One day we are standing directly in front of the AC in the middle of summer, next day the kids are returning to school! It just seems like so many of us are in a hurry to get here or there. And many of us do not take the time to enjoy the simple things in life. The simple things sometimes escape us. Like how could I ever imagine I would get such joy out of this simple bowl of gazpacho? If I had a quarter for every single time I have prepared a bowl of fresh salsa, I would have quite a savings going! In all my years cooking, I have never prepared gazpacho. Why? I don’t really know why. As a Mexican cook, who loves hot pozole and just hot soup in general, I never thought of cold tomato soup as inviting. Boy was I wrong! My husband Richard is still talking about this gazpacho and he could be a picky eater. He has come a long way though. No more quarter pounders with cheese, Lol! I have several foodie friends who post their gazpacho creations often and it was always on my to-do list. This soup was actually prepared with some tomato and cucumber scraps I had leftover from preparing a shrimp ceviche. Imagine that. I have fresh farmers market tomatoes on my table right now and yes, there will be more gazpacho this afternoon. Make sure you let it chill overnight because the flavors will be so much better. And you know me, I could not pass up the jumbo shrimp effect on top. It was a delicious touch, if you like shrimp. The moral of this story and blog post today is, don’t be afraid to try something new. That works for food and life in general. Get that blender out and prepare some gazpacho! #foodieforlife #trynewfoods
- 1 pound roma tomato sliced in half
- 1/3 red onion
- 1 large stalk celery chopped
- 1 medium red bell pepper stem and seeds removed
- 1 small english cucumber peeled and chopped
- 1 habanero pepper optional
- pinch of crushed red pepper flakes
- small handfull cilantro chopped
- 1/3 cup red wine vinegar
- 1/2 cup Olive oil
- 3 inch piece of baguette
- 1 tablespoon Maggi sauce or Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 10-12 jumbo shrimp peeled and deveined
- Fresh cracked pepper
- smoked paprika
- Pinch of red pepper flakes
- Olive oil
Note: I added a few tablespoons of chimichurri to the shrimp right before I took it off the heat. Find recipes for chimichurri on site.
- For the gazpacho: Combine all of the ingredients in the blender. Blend on high until smooth. Taste for salt. Transfer to an airtight container and refrigerate for a few hours.
- When ready to serve, remove gazpacho from refrigerator. Ladle into serving dishes or glasses and let sit out while you prepare the shrimp.
- Season the shrimp lightly with salt, pepper and smoked paprika, set aside. Preheat 2 tablespoons of olive oil to medium heat for a few minutes.
- Cook shrimp for 5-6 minutes, turning halfway through cooking time. Because the shrimp are thick in the middle, I like to keep the lid on the pan while they cook. The steam created will help them cook all the way through the center.
Adding some heat to the gazpacho is optional, but you know me, I love the spicy foods!
Pick some fun glasses to serve it up!
With or without shrimp, gazpacho is a nice change for a refreshing meal that requires no cooking time!
My best tip for the picking the perfect avocado, buy them green! I just let them ripen on the counter and as soon as they are even slightly soft I put them in the refrigerator.
Love this little colorful effect from Instagram!
Platanos, Mangoes and Me!
I make gazpacho every summer always have some handy, but it never lasts. I grill, roast or just use plain tomatoes…the addition of the shrimp,will be my next try.
Your gazpacho inspired me! And I love, love, love the idea of roasting everything first! Que rico!!