Tomato Avocado Gazpacho w Shrimp
Chunky, veggie-packed gazpacho is a summer favorite, and the addition of a shrimp garnish uplevels it so it’s a perfect, party-ready treat. Try serving it in a martini glass for an adorable presentation that will wow the crowd.
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Ingredients
Adjust Servings
1 English cucumber peeled, halved lengthwise, and seeded | |
1 large red bell pepper cored and seeded | |
2 large heirloom tomatoes cored | |
16 oz tomato or vegetable juice such as V-8 | |
1 shallot minced | |
1 tablespoon high quality olive oil | |
1 tablespoon sherry vinegar | |
2 tablespoons chopped fresh dill | |
2 teaspoons kosher salt | |
1/2 avocado diced | |
8 large cooked shrimp | |
Additional dill and fresh lemon for garnish |
Nutritional Information
69kcal
Calories
Directions
1.
Cut cucumber, bell pepper, and tomato into chunks. Pulse each (individually) in food processor to a small dice. Combine with juice, shallot, olive oil, sherry vinegar, and dill and chill thoroughly for at least one hour or up to overnight.
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2.
When ready to serve spoon gazpacho into serving glasses and top with diced avocado, one shrimp, and additional dill. Serve with optional squeeze of fresh lemon juice.
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