Contributed by Carol Hannagan
Summer is upon us! What better way to cool off than with this refreshing easy summer soup that is low in calories yet very filling. Not to mention it is great for entertaining since you can do it all ahead of time! If you are not a seafood lover change it up by using chicken or lean beef. Grilled artichokes are great too. Enjoy!
Grilled Shrimp Gazpacho
2 lb. wild caught Gulf Shrimp. Peeled, deveined, tail off (10-15 count)
32 oz Clamato Juice
1 English cucumber, cubed
2 cans fire roasted diced tomatoes (14.5 oz each)
1 red onion, cubed
2 cups cilantro, loosely packed
2 celery stocks, cubed
3 cloves of garlic
2 red peppers, fire roasted with skin removed (if using store bought, drain liquid)
4 large basil leaves
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
Salt & pepper to taste
2 Avocados, cubed for garnish
2 cups crumbles tortilla chips for garnish.
Season shrimp with salt, pepper and toss in 2 tablespoons of olive oil. Grill on a medium high grill for 2 minutes per side. Remove from heat and let cool. Cut vegetables into large cubes. In a large food processor bowl add a quarter of the vegetables including garlic & herbs plus a cup of clamato juice. Puree until smooth. Pour into a large bowl. Repeat until all vegetables and clamato juice are done. Whisk in lime juice, cumin and Worcestershire. Season to taste with salt & pepper. Serve in a chilled bowl and top with shrimp, avocado & tortilla chips. Serves 6.
This make a great appetizer. Serve this refreshing soup in a shot glass and garnish with one shrimp per glass. If you cannot find clamato juice try V8. A touch of chipotle peppers in adobo will give this recipe a kick!