Summer Gazpacho with Spicy Grilled Shrimp

And once again we are in the midst of a heatwave; and I don't want to heat up my little place by cooking and I don’t want to eat another salad.  So I decided to grill and make a chilled soup. What could be better than a scrumptious bowl of chilled Summer Gazpacho with Spicy Grilled Shrimp? This meal is quick, easy to make and refreshingly delicious with the right amount of salt. This tasty meal is a perfect way to cool down on a hot summer night.

                                                     Summer Gazpacho with Spicy Grilled Shrimp

 

Ingredients

for the grilled shrimp

1 pound large shrimp

1 clove garlic, finally minced

1/4 teaspoon crushed red pepper flakes

1 teaspoon paprika 

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

for the gazpacho

2  pounds ripe red tomatoes, cored and cut into chunks

1 small Vidalia, peeled and cur into chunks

1/2 English hothouse cucumber, peeled, seeded, and cut into chunks

1 red bell pepper, cored, seeded, and cut into chunks

1 large garlic clove, finely grated

1/3 cup extra-virgin olive oil

2 teaspoons sherry vinegar

1/3 teaspoons fine sea salt

freshly ground black pepper

garnish

pea sprouts

salt and pepper to taste

Directions 

for the shrimp

Heat a gas grill or charcoal grill to 375 degrees F.

Mix garlic with salt,crushed red pepper flakes, and paprika, then make into a paste with olive oil and lemon juice. Brush mixture on shrimp. Grill 2 to 3 minutes per side, turning once.

Directions 

for the gazpacho

Combine tomatoes, cucumber, pepper, onion, and garlic in a blender. Blend at high speed until smooth, at least 2 minutes, pausing to scrape down sides.

With the motor running, add the vinegar and salt. Slowly drizzle olive oil until texture is creamy. 

Strain the mixture through a fine sieve, pushing the liquids through with a spatula. Discard solids. Season with salt and pepper. Transfer to a large pitcher and chill until very cold, at least 6 hours.

Pour chilled gazpacho in bowls. Top with grilled shrimp and garnish with pea sprouts.

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