RECIPE

Gazpacho with Grilled Peel and Eat Shrimp

A cool-you-down gazpacho pairs with grilled shrimp for a meal that’s perfect for summer entertaining.

Ingredients

  • 1/2 large English (seedless) cucumber, peeled and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 1 small red onion, coarsely chopped
  • 2-3 ribs celery with leafy tops, coarsely chopped
  • 1 red chili pepper, seeded and coarsely chopped
  • 1 can Italian DOP San Marzano tomatoes (28 ounces) or 12 ripe plum tomatoes, peeled and seeded
  • 2 cups vegetable juice, such as V8 or Spicy Hot V8, or regular tomato juice
  • 1 large clove garlic, grated or pasted
  • 2 teaspoons aged balsamic vinegar
  • 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
  • 1 slice good-quality white bread, crust removed and torn into pieces
  • 2 1/2 lemons, 1/2 lemon juiced (about 2 tablespoons), 2 lemons halved
  • A few dashes of hot sauce, such as Tabasco
  • Salt and pepper
  • 3/4 pound large shrimp, deveined, with shells and tails left on
  • Old Bay Seasoning or Rachael Ray’s Seafood Seasoning
  • A handful of flat leaf parsley (about 3 tablespoons)
  • A few basil leaves, torn

Preparation

Pre-heat a grill or grill pan over high. In a food processor, pulse the first 5 ingredients until very finely chopped. Transfer to a large bowl.

In the processor (no need to clean the bowl), puree the tomatoes, vegetable juice, garlic, vinegar and 1/4 cup EVOO. Transfer to another large bowl.

Still working in the processor, blend the tomato mixture, bread and half of the finely chopped vegetables until a thick soup forms. (You may need to work in batches.) Combine the pureed soup with the remaining chopped vegetables. Stir in the lemon juice and hot sauce; season with salt and pepper and transfer to a chilled tureen or large pot. Chill in the freezer, stirring occasionally, while you grill the shrimp.

Drizzle the shrimp with EVOO; season with Old Bay. Grill the lemon halves, cut side down, until lightly charred, 3 minutes, and grill the shrimp until opaque in the center, 3-4 minutes per side. Transfer the shrimp to a plate; douse with juice from the lemon halves. Divide the soup among small bowls. Garnish with the parsley and basil leaves; drizzle with EVOO. Serve the shrimp alongside for peeling and dipping.

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