15 Chilled Gazpacho With Grilled Garlic Shrimp

Chilled gazpacho with grilled garlic shrimp creates a delightful summer dish. Fresh tomatoes, cucumbers, bell peppers, and onions combine to form the vibrant base of the gazpacho, enhanced by olive oil and red wine vinegar. The grilled shrimp, marinated with garlic and paprika, add a savory contrast. This invigorating option is perfect for outdoor gatherings. For those seeking to elevate their culinary experience, further exploration awaits to uncover more serving suggestions and variations.

Ingredients for Chilled Gazpacho

Chilled Gazpacho with Grilled Garlic Shrimp is a revitalizing cold soup that’s perfect for hot summer days and makes an excellent starter for an outdoor gathering or dinner party.

This vibrant dish is ideal for anyone looking for a light, healthy option packed with fresh vegetables and flavors. The preparation time for this recipe is about 30 minutes, with an additional chilling time of at least 1 hour before serving.

Ingredients for Chilled Gazpacho:

• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 bell pepper (red or green), chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Cooking Steps:

1. In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic.
2. Add the tomato juice, olive oil, and red wine vinegar to the bowl. Season the mixture with salt and pepper.
3. Using a blender or food processor, puree the mixture until smooth or to your desired consistency (some prefer it chunkier).
4. Transfer the blended gazpacho to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
5. Before serving, taste and adjust seasoning if necessary. Serve the gazpacho in bowls, garnished with fresh herbs.

Variations and Tips:

• For a spicier version, add a half jalapeño pepper (seeded) to the mix before blending.
• To make it more filling, incorporate diced crusty bread into the gazpacho or serve with croutons on top.
• If you prefer a smoother texture, strain the soup through a fine sieve after blending.
• Pair the gazpacho with grilled garlic shrimp by marinating shrimp in olive oil, garlic, salt, and pepper, then grilling them until cooked through. Serve the shrimp on top of the gazpacho for a delicious, complete dish.

Preparing the Fresh Vegetables

Chilled Gazpacho with Grilled Garlic Shrimp is a revitalizing, vibrant dish that showcases the flavors of fresh vegetables, making it perfect for warm summer days or as a light starter for a dinner party. This dish is ideal for anyone looking for a quick and healthy meal, as it can be prepared in about 20 minutes. The chilled soup is complemented by succulent grilled garlic shrimp, adding a savory depth to the overall experience.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and minced garlic.
2. Add the tomato juice, red wine vinegar, and olive oil to the vegetable mixture.
3. Season with salt and pepper to taste. Stir until all ingredients are well mixed.
4. Blend the mixture in batches using a blender until smooth or slightly chunky, depending on your texture preference.
5. Once blended, refrigerate the gazpacho for at least 2 hours to chill and allow the flavors to meld. This step is essential for the best taste.
6. While the gazpacho chills, prepare the grilled garlic shrimp. In a bowl, toss peeled and deveined shrimp with olive oil, minced garlic, salt, and pepper.
7. Preheat the grill to medium-high heat. Skewer the shrimp for easier grilling if desired.
8. Grill the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through.
9. Serve the chilled gazpacho in bowls with a few grilled shrimp on top. Garnish with fresh basil or parsley if desired.

Variations and Tips:

• For added spice, include a diced jalapeño pepper in the vegetable mixture.
• You can substitute straight tomato juice with a combination of vegetable or chicken broth for a unique flavor twist.
• For a creamier texture, consider adding a ripe avocado into the blend.
• If you have leftover gazpacho, it can be stored in the refrigerator for up to 3 days.
• Pair this dish with crusty bread or garlic toast for a complete meal.

Blending the Gazpacho

Chilled Gazpacho with Grilled Garlic Shrimp is a revitalizing, vibrant dish perfect for warm weather and gatherings. This cold Spanish soup is loaded with fresh vegetables, making it ideal for vegetarians or anyone looking to enjoy a light and healthy meal. The addition of grilled garlic shrimp adds a delightful protein element, creating a perfect balance of flavors.

Preparation time for this recipe is approximately 30 minutes, making it a quick option for a summer lunch or dinner.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, chopped
• 3 cloves of garlic, minced
• 3 cups tomato juice
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 16 large shrimp, peeled and deveined
• 2 cloves garlic, minced (for the shrimp)
• 1 tablespoon olive oil (for the shrimp)
• Fresh basil or parsley for garnish (optional)

Instructions:

1. In a blender, combine the chopped tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and minced garlic. Blend until the mixture is smooth but still slightly chunky, depending on your preferred texture.
2. Add the tomato juice, olive oil, red wine vinegar, salt, and pepper into the blender. Blend again until well incorporated. Taste and adjust seasoning if necessary. Chill the gazpacho in the refrigerator for at least 2 hours before serving.
3. While the gazpacho is chilling, prepare the grilled garlic shrimp. In a bowl, toss the shrimp with minced garlic, olive oil, salt, and pepper. Preheat a grill or grill pan over medium-high heat.
4. Skewer the shrimp for easier grilling or grill them directly on the grill. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque.
5. To serve, pour the chilled gazpacho into bowls and top with a few grilled shrimp. Garnish with fresh basil or parsley if desired.

Variations and Tips:

• For a creamier texture, you can blend in a slice of bread or a few avocado chunks.
• If you prefer your gazpacho spicier, add a chopped jalapeño or a dash of hot sauce before blending.
• Substitute the shrimp with other proteins such as grilled chicken or tofu for a different flavor profile.
• Serve with crusty bread or croutons for added crunch.
• Gazpacho can be made a day in advance, allowing the flavors to meld together beautifully.

Seasoning the Soup

Chilled Gazpacho with Grilled Garlic Shrimp is a revitalizing and vibrant dish perfect for hot summer days. This cold soup, originating from Spain, is ideal for anyone looking for a light, healthy meal that bursts with fresh flavors. It makes for a wonderful appetizer or a satisfying lunch and can be enjoyed by vegetarians simply by omitting the shrimp.

Preparation time for this dish is about 15 minutes for the gazpacho and 10 minutes for the shrimp, making it a quick and delightful option for gatherings or weeknight dinners.

Ingredients:

• 4 ripe tomatoes
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves of garlic, minced
• 3 cups tomato juice
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 12 shrimp, peeled and deveined
• 2 tablespoons olive oil (for grilling)
• 1 teaspoon paprika
• Fresh basil leaves (for garnish)

Cooking Steps:

1. Prepare the Gazpacho: In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, minced garlic, tomato juice, olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
2. Taste and adjust seasoning if necessary.
3. Chill the Gazpacho: Once blended, transfer the soup to a bowl or container. Cover and refrigerate for at least 1 hour to allow flavors to meld and the soup to chill thoroughly.
4. Grill the Shrimp: Preheat a grill or grill pan over medium heat. In a bowl, toss the shrimp with olive oil, paprika, salt, and pepper.
5. Once the grill is hot, add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
6. Serve the Dish: Ladle the chilled gazpacho into bowls. Place a few grilled garlic shrimp on top of each bowl. Garnish with fresh basil leaves for added aroma and flavor.

Variations and Tips:

• Vegetarian Option: Omit the shrimp entirely to make it a purely vegetable-based dish.
• Add Heat: For those who like a kick, add a chopped jalapeño or some hot sauce to the gazpacho for extra spice.
• Texture: If you prefer a chunky gazpacho, reserve some diced vegetables before blending and stir them in after blending for a nice texture.
• Serving Suggestion: Serve with crusty bread or crostini on the side to complement the soup’s freshness.
• Storage: The gazpacho can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.

Chilling the Gazpacho

Chilled Gazpacho with Grilled Garlic Shrimp is a revitalizing summer dish perfect for warm weather dining. This Spanish cold soup is ideal for those looking for a light, healthy option that bursts with the flavors of fresh vegetables. The prep time for this dish is approximately 15 minutes, with additional chilling time of at least 2 hours before serving, making it perfect for entertaining guests or enjoying a relaxing meal at home.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper, chopped
• 1 red onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• 1 pound shrimp, peeled and deveined
• 2 tablespoons garlic, minced (for shrimp)
• 1 tablespoon paprika (for shrimp)
• Lemon wedges (for serving)

Cooking Steps:

1. In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic.
2. Transfer the vegetable mixture to a blender or food processor.
3. Add the vegetable broth, olive oil, red wine vinegar, salt, and pepper. Blend until smooth and creamy.
4. Adjust seasoning and texture as necessary, adding more broth if you prefer a thinner consistency.
5. Pour the gazpacho into a large container or individual serving bowls, cover, and chill in the fridge for at least 2 hours to allow the flavors to meld.
6. While the gazpacho chills, prepare the grilled garlic shrimp. In a bowl, toss the shrimp with minced garlic, paprika, salt, and pepper.
7. Heat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side, until they are pink and opaque. Remove from heat and set aside.
8. To serve, ladle the chilled gazpacho into bowls, top with grilled shrimp, and garnish with fresh basil leaves and lemon wedges.

Variations & Tips:

• For added texture, reserve some chopped vegetables to use as a garnish.
• If you enjoy a spicy kick, try adding a diced jalapeño when blending the gazpacho.
• For a creamier texture, include a splash of buttermilk or yogurt before blending.
• Gazpacho can be made a day in advance; just give it a good stir before serving.
• Serve with crusty bread or croutons on the side for extra crunch.

Ingredients for Grilled Garlic Shrimp

Grilled Garlic Shrimp is a vibrant and flavorful addition to any chilled gazpacho, perfect for warm summer days or as a stunning appetizer for gatherings. This dish combines succulent shrimp marinated in garlic and olive oil and then grilled to perfection, adding a delightful contrast of textures and flavors to the invigorating soup.

Preparation time is relatively brief, totaling around 20 minutes, making it great for casual home cooks and entertaining hosts alike.

Ingredients for Grilled Garlic Shrimp:

• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. In a medium bowl, combine the minced garlic, olive oil, paprika, lemon juice, salt, and pepper to create a marinade.
2. Add the shrimp to the marinade and toss until they are evenly coated. Allow them to marinate for at least 15 minutes (up to 1 hour in the refrigerator for a stronger flavor).
3. Preheat a grill or grill pan over medium-high heat. If using a grill pan, lightly grease it to prevent sticking.
4. Once hot, place the marinated shrimp on the grill. Cook for about 2-3 minutes per side or until the shrimp turn pink and opaque, being careful not to overcook.
5. Remove from the grill and garnish with chopped fresh parsley before serving.

Variations and Tips:

• For a spicy kick, add red pepper flakes to the marinade or serve with a spicy dipping sauce.
• If you prefer a smoky flavor, consider using smoked paprika or grilling the shrimp over charcoal.
• You can substitute shrimp with chicken or scallops for a different protein option.
• Serve the grilled garlic shrimp atop chilled gazpacho for an invigorating summer soup or enjoy them on their own with a squeeze of lemon.
• Ascertain the shrimp are the same size for even cooking, and don’t overcrowd the grill to achieve a good sear.

Marinating the Shrimp

Marinating the shrimp for Chilled Gazpacho with Grilled Garlic Shrimp is a delightful step that adds depth of flavor to this invigorating dish. This dish combines the cool, vibrant flavors of blended vegetables with the succulent bite of grilled shrimp, making it perfect for summertime gatherings, al fresco dining, or when you want an easy yet impressive meal.

The marination takes about 20 minutes before grilling, with a total prep time of around 30 minutes.

Ingredients:

• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon lemon zest
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium bowl, combine olive oil, minced garlic, smoked paprika, lemon zest, lemon juice, salt, and pepper. Mix well to create a marinade.
2. Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag.
3. Allow the shrimp to marinate in the refrigerator for at least 20 minutes but no longer than 1 hour to avoid the shrimp becoming too mushy from the acid in the lemon juice.
4. Preheat the grill to medium-high heat. If using skewers, thread the marinated shrimp onto them, leaving a little space between each shrimp.
5. Grill the shrimp for about 2-3 minutes per side or until they are opaque and cooked through, taking care not to overcook them. Remove from the grill and set aside.
6. Serve the grilled shrimp atop your chilled gazpacho, garnished with fresh parsley.

Variations and Tips:

• Add a pinch of red pepper flakes to the marinade for a spicy kick.
• Replace shrimp with scallops or firm fish like swordfish, adjusting the marination time as needed.
• For a smokier flavor, use smoked sea salt in the marinade.
• Pair the gazpacho with crusty bread for a heartier meal.
• If you want to prepare the gazpacho ahead of time, it can be made and stored in the fridge for up to two days before serving. Just grill the shrimp right before you’re ready to eat.

Preparing the Grill

Chilled gazpacho with grilled garlic shrimp is a revitalizing and vibrant dish, perfect for warm weather gatherings and light summer meals. This delightful recipe combines the cool, flavorful essence of a traditional Spanish gazpacho with the savory notes of grilled shrimp, making it an ideal choice for seafood lovers and those looking to impress guests.

The preparation time for this dish is approximately 20 minutes, with an additional 10-15 minutes for the shrimp on the grill.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large cucumber, diced
• 2 medium tomatoes, chopped
• 1 red bell pepper, diced
• 1 small red onion, chopped
• 3 cups tomato juice
• 2 tablespoons red wine vinegar
• Fresh basil leaves, for garnish

Cooking Steps:

1. Preheat the Grill: Before making the gazpacho, preheat your grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent sticking.
2. Marinate the Shrimp: In a bowl, combine the shrimp with minced garlic, olive oil, salt, and pepper. Let marinate for about 10 minutes while preparing the gazpacho ingredients.
3. Prepare the Gazpacho Base: In a blender, add diced cucumber, chopped tomatoes, diced red bell pepper, chopped red onion, tomato juice, and red wine vinegar. Blend until smooth, then season with salt and pepper to taste.
4. Grill the Shrimp: Thread the marinated shrimp onto skewers for easy grilling. Place the skewers on the preheated grill and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from the grill and let them rest.
5. Serve: Divide the gazpacho into bowls or cups. Top with grilled garlic shrimp and garnish with fresh basil leaves.

Variations and Tips:

• Spicy Twist: Add a pinch of cayenne pepper or a few dashes of hot sauce to the gazpacho for a spicy kick.
• Herb Infusion: Mix in fresh herbs like cilantro or parsley to the gazpacho for added flavor.
• Serving Suggestions: Serve gazpacho in chilled bowls to enhance its revitalizing quality. You can also accompany the dish with crusty bread or a side salad.
• Prep Ahead: The gazpacho can be made a few hours in advance and chilled in the refrigerator. Just grill the shrimp before serving for the best flavor and texture.

Grilling the Shrimp

Chilled Gazpacho with Grilled Garlic Shrimp is a revitalizing dish that perfectly balances the vibrant flavors of fresh vegetables with the savory punch of grilled shrimp.

This dish is ideal for summer gatherings or light dinners, making it perfect for those who enjoy healthy, flavorful meals.

With a total preparation and cooking time of approximately 30 minutes, it’s a quick and impressive option for entertaining or satisfying a craving for something cool and delicious.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh lemon juice (from 1 lemon)
• Skewers (if using wooden skewers, soak them in water for 30 minutes)

Cooking Steps:

1. Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s well-oiled to prevent sticking.
2. Prepare the Marinade: In a bowl, combine olive oil, minced garlic, paprika, salt, pepper, and fresh lemon juice. Mix well.
3. Marinate the Shrimp: Add the shrimp to the marinade, making sure they are well-coated. Allow them to marinate for about 10-15 minutes to absorb the flavors.
4. Skewer the Shrimp: If using skewers, thread the marinated shrimp onto the skewers. This makes for easier grilling and handling.
5. Grill the Shrimp: Place the skewers on the grill, cooking for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Avoid overcooking as they can become tough.
6. Remove and Serve: Once cooked, remove the shrimp from the grill and let them rest for a couple of minutes before serving them atop your chilled gazpacho.

Variations and Tips:

• For a spicier kick, you can add a dash of cayenne pepper or crushed red pepper flakes to the marinade.
• If you prefer a smoky flavor, consider using a cedar plank while grilling the shrimp.
• This dish can be complemented with fresh herbs like cilantro or parsley, which can be sprinkled on top before serving.
• If you have leftover shrimp, they can be stored in an airtight container in the refrigerator for up to two days and used in salads or pasta dishes.

Plating the Gazpacho

Chilled Gazpacho with Grilled Garlic Shrimp is a cool summer dish that combines the vibrant flavors of fresh vegetables with the smoky goodness of grilled shrimp. Perfect for entertaining guests at a warm-weather gathering, this dish offers a delightful balance of textures and tastes. The preparation time is approximately 30-40 minutes, making it an ideal choice for a light lunch or a starter course in a festive dinner.

Ingredients:

• 4 ripe tomatoes, coarsely chopped
• 1 cucumber, peeled and diced
• 1 bell pepper (red or yellow), chopped
• 1 small red onion, chopped
• 2 cloves of garlic, minced
• 2-3 cups of tomato juice
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and black pepper, to taste
• 1 pound shrimp, peeled and deveined
• 1 teaspoon paprika
• Fresh basil or cilantro, for garnish

Cooking Steps:

1. In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, onion, and minced garlic. Blend until smooth, but feel free to leave some texture if desired.
2. Gradually add the tomato juice, olive oil, and red wine vinegar to the blended mixture. Blend until well combined and season with salt and black pepper to taste. Refrigerate the gazpacho for at least 1 hour to chill and allow the flavors to meld.
3. While the gazpacho chills, prepare the grilled garlic shrimp. In a mixing bowl, toss the shrimp with olive oil, minced garlic, paprika, salt, and pepper.
4. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side, or until they are cooked through and have nice grill marks. Remove from heat and set aside.
5. Once the gazpacho is chilled, taste and adjust seasoning if needed.
6. To plate, pour the gazpacho into bowls, then artfully arrange the grilled shrimp on top. Drizzle with a bit more olive oil if desired, and sprinkle with fresh basil or cilantro for garnish.

Variations & Tips:

• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the gazpacho before blending.
• You can substitute shrimp with other proteins like scallops or grilled chicken, depending on your preference.
• Garnish with diced avocado or croutons for added texture and flavor.
• Consider including a splash of lime juice for a zesty finish.

Topping With Grilled Shrimp

Chilled Gazpacho with Grilled Garlic Shrimp is a invigorating and vibrant dish that’s perfect for hot summer days or gatherings with friends. This delightful combination of flavors makes it an ideal appetizer or light meal for anyone looking for a healthy and delicious option. Preparation time is about 20 minutes for the gazpacho and 10 minutes for the grilled shrimp, allowing you to enjoy this dish in just half an hour.

Ingredients:

For the Gazpacho:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves of garlic, minced
• 3 cups tomato juice
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh basil or parsley for garnish

For the Grilled Garlic Shrimp:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves of garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes)

Cooking Instructions:

1. Prepare the Gazpacho: In a large bowl or blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, tomato juice, olive oil, red wine vinegar, salt, and pepper. Blend until the mixture is smooth and well combined. For a chunkier texture, pulse a few times until desired consistency is reached.

Chill the gazpacho in the refrigerator for at least 30 minutes to let the flavors meld.

2. Make the Grilled Garlic Shrimp: In a medium bowl, toss the shrimp with olive oil, minced garlic, lemon juice, salt, and pepper. Let marinate for about 10 minutes while the grill heats up.

3. Grill the Shrimp: Preheat your grill or a grill pan over medium-high heat. Thread the marinated shrimp onto the skewers. Grill the shrimp for about 2-3 minutes on each side, or until they are opaque and have visible grill marks.

Be careful not to overcook.

4. Serve: Once the gazpacho has chilled, ladle it into bowls and top each serving with a few grilled garlic shrimp. Garnish with fresh basil or parsley for an extra touch of flavor and color.

Tips & Variations:

• For added flavor, you can include diced jalapeños in the gazpacho for a spicy kick.
• Feel free to swap shrimp with other proteins like grilled chicken or tofu for a vegetarian version.
• To enhance the smokiness, try adding a dash of smoked paprika to the shrimp marinade.
• This dish can be prepared ahead of time and stored in the refrigerator, making it a great option for meal prep or entertaining guests.

Garnishing Your Dish

Chilled gazpacho with grilled garlic shrimp is a revitalizing and vibrant dish perfect for warm summer days or any occasion where you want to impress guests with a light yet flavorful appetizer.

This dish typically serves 4 and takes about 30 minutes to prepare (plus chilling time for the gazpacho), making it ideal for both novice and experienced cooks looking for a quick and elegant meal option.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste
• 16 large shrimp, peeled and deveined
• 2 tablespoons olive oil (for grilling)
• 1 teaspoon paprika
• Fresh basil or cilantro, for garnish
• Lemon wedges, for serving

Cooking Steps:

1. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, tomato juice, olive oil, red wine vinegar, salt, and pepper. Blend until smooth or to your desired consistency.
2. Transfer the gazpacho mixture to a large bowl or pitcher and refrigerate for at least 2 hours to allow the flavors to meld.
3. While the gazpacho chills, prepare the grilled shrimp. In a bowl, combine the shrimp, olive oil, paprika, and a pinch of salt. Toss to coat the shrimp evenly.
4. Preheat a grill or grill pan over medium-high heat. Once hot, add the shrimp and grill for 2-3 minutes on each side or until they turn pink and opaque.
5. To serve, pour the chilled gazpacho into bowls, top with grilled garlic shrimp, and garnish with fresh basil or cilantro. Serve with lemon wedges on the side.

Variations and Tips:

• For added flavor, try incorporating avocado or jalapeño into the gazpacho blend.
• Substitute shrimp with other proteins like scallops, chicken, or tofu for a different twist.
• Serve with crusty bread or croutons for a heartier meal.
• Make sure the gazpacho is well-chilled before serving, as the cold temperature intensifies the revitalizing taste.
• Experiment with garnishing using edible flowers or microgreens for an elegant presentation.

Serving Suggestions

Chilled Gazpacho with Grilled Garlic Shrimp is a vibrant and invigorating dish that is perfect for hot summer days. This cold Spanish soup, made from ripe tomatoes and a blend of fresh vegetables, is topped with succulent grilled shrimp marinated in garlic, offering a delightful contrast in flavors and textures.

This dish is ideal for serving at casual outdoor gatherings, summer parties, or even as a light lunch. Preparation time is approximately 30 minutes for the gazpacho and 10 minutes for the shrimp, making it a quick and easy option that can be prepared in advance.

Ingredients

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 bell pepper (red or green), diced
• 1 small red onion, diced
• 2 cloves of garlic, minced
• 3 cups tomato juice
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 1 pound large shrimp, peeled and deveined
• 3 cloves garlic, minced (for shrimp marinade)
• 1 tablespoon olive oil (for shrimp marinade)
• Fresh parsley or basil for garnish
• Lemon wedges for serving

Cooking Steps

1. In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic. Mix well.
2. Pour in the tomato juice, olive oil, and red wine vinegar. Season with salt and pepper to taste. Use an immersion blender or a regular blender to puree the mixture until smooth (or leave some chunks for texture if preferred).
3. Refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.
4. In a separate bowl, combine the shrimp, minced garlic, and olive oil. Toss to coat the shrimp well.
5. Preheat the grill or a grill pan over medium-high heat. Skewer the shrimp for easier handling, if desired.
6. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque, being careful not to overcook them.
7. To serve, ladle the chilled gazpacho into bowls and add several grilled shrimp on top. Garnish with fresh parsley or basil and serve with lemon wedges.

Variations & Tips

• You can customize the gazpacho by adding other vegetables such as zucchini or carrots for added texture and flavor.
• For a spicy kick, consider adding diced jalapeño or a dash of hot sauce to the gazpacho.
• If you prefer a creamier gazpacho, blend in a small amount of avocado or Greek yogurt before chilling.
• Serve with a side of crusty bread or a simple green salad to round out the meal.
• Make extra grilled shrimp to use in salads or pasta dishes throughout the week!

Nutritional Benefits of Gazpacho

Chilled gazpacho is a revitalizing and nutritious cold soup that hails from the Andalusian region of Spain, making it a perfect dish for warm weather and summer gatherings. This vibrant and flavorful soup is ideal for those looking to incorporate more vegetables into their diet, as it’s packed with fresh produce.

The preparation time is approximately 30 minutes, and it can be served as an appetizer, a light lunch, or a side dish, making it versatile for various occasions. The addition of grilled garlic shrimp not only enhances the flavor but also adds protein, making it a wholesome meal.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced (for shrimp)
• 1 tablespoon olive oil (for shrimp)

Cooking Steps:

1. In a large mixing bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic.
2. Pour the tomato juice into the bowl and stir to combine.
3. Add the olive oil, red wine vinegar, salt, and pepper to the mixture. Use a blender or food processor to puree the soup until smooth – if you prefer a chunkier texture, blend just partially.
4. Chill the gazpacho in the refrigerator for at least one hour to let the flavors meld.
5. Meanwhile, preheat your grill or grill pan over medium-high heat. In a bowl, toss the shrimp with minced garlic, olive oil, salt, and pepper.
6. Skewer the shrimp or place them directly on the grill. Grill for 2-3 minutes on each side or until they are pink and opaque.
7. Serve the chilled gazpacho in bowls, topped with grilled garlic shrimp. Garnish with additional chopped vegetables or fresh herbs if desired.

Variations and Tips:

• For a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper to the gazpacho mixture.
• Substitute or add any seasonal vegetables to customize your gazpacho, such as zucchini, celery, or corn.
• For a creamier texture, incorporate a ripe avocado into the gazpacho before blending.
• You can make this dish ahead of time; the flavors tend to improve as they sit. Store the gazpacho in the refrigerator for up to 2-3 days.
• Serve with crusty bread or croutons for added texture and crunch.

Pairing Drinks With Your Gazpacho Dish

Chilled gazpacho is a delightful, revitalizing soup that is perfect for warm weather gatherings or light lunches. His vibrant and tangy blend of fresh vegetables offers a cool counterpoint to grilled garlic shrimp, making it an ideal dish for anyone looking for a healthy and flavorful meal.

With a total preparation time of about 30 minutes, you can whip up this summer classic in no time. To complement the gazpacho and elevate your dining experience, it’s essential to pair it with the right drinks that enhance the flavors.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 2 cloves of garlic, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• 12 large shrimp, peeled and deveined
• 2 tablespoons olive oil (for shrimp)
• 2 cloves garlic, minced (for shrimp)
• Lemon wedges, for garnish

Cooking Steps:

1. In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic.
2. Add the tomato juice, olive oil, and red wine vinegar to the bowl. Stir everything together until well mixed.
3. Season the mixture with salt and pepper to taste. Adjust the flavors as needed.
4. Cover the bowl and refrigerate the gazpacho for at least 2 hours to allow the flavors to meld.
5. While the gazpacho is chilling, prepare the grilled garlic shrimp. In a medium bowl, combine the shrimp, olive oil, and minced garlic. Toss to coat the shrimp evenly.
6. Preheat a grill or grill pan over medium-high heat. Once hot, add the shrimp and grill for about 2-3 minutes on each side, or until they are opaque and cooked through.
7. To serve, pour the chilled gazpacho into bowls, top with grilled garlic shrimp, and garnish with fresh basil leaves and lemon wedges.

Variations and Tips:

• For a spicier version, add diced jalapeños or a dash of hot sauce to the gazpacho mixture.
• If you want a creamier texture, blend the gazpacho before chilling.
• To enhance your dining experience, consider pairing your gazpacho with a chilled white wine, such as Sauvignon Blanc, or a revitalizing sparkling water with lemon or cucumber slices.
• For a more robust drink option, try a light lager or a fruity sangria to complement the flavors of the dish perfectly.