Summer Gazpacho with Shrimp

MEAL TYPE: Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

You can make this warm-weather soup in under 20 minutes, making it a great option for an easy weeknight meal or starter course if you’re entertaining friends. Despite having a short ingredient list, this gazpacho is bursting with flavor—it’s like a big salad in a bowl. It’s an easy (and delicious!) way to get in your daily veggies and a nice change from a typical salad. From our friend Jenna Beaugh of Eat, Live, Run.

INGREDIENTS

1 cucumber, sliced

1/2 small red onion, chopped

1 bunch fresh parsley, chopped

1 red bell pepper, chopped

1 clove garlic

Juice of 1 lime

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 cups tomato juice

1/4 tsp salt

1/8 tsp pepper

16 large raw shrimp, peeled and deveined

A few slices of avocado

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INSTRUCTIONS

Combine all ingredients (except for shrimp) in a high-speed blender or food processor. Give it a quick whirl until just blended—it’s good to leave some chunks for texture.
Taste gazpacho and season with additional salt and pepper to taste. Place in fridge while you prepare the shrimp.
Heat up 2 tsp olive oil in a large skillet over medium heat. Once hot, add the shrimp and sauté for about 4 minutes, until pink and curled. Be careful, shrimp don’t take very long to cook! Sprinkle shrimp with salt and pepper. Remove from heat.
To serve gazpacho, ladle soup into four bowls and top each bowl with 4 shrimp and some avocado.

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