Gazpacho with Fiesta Shrimp

Gazpacho has to be the quintessential cold summer soup, I know of no other that can tame the hot days of summer quite like it. Chilled soup, make ahead, dinner ready when you are, no slaving over a hot grill, no crazy last minute dinner panic...yes PLEASE. And as a bonus it's tasty, looks good enough to serve to guests and kids will eat it happily. This may be my new summer go to meal, no one around here will complain one bit. Hope your family enjoys it as much as mine did, we can't wait for another hot muggy day.

Gazpacho with Fiesta Shrimp 
Serves 5
cook time 8-10 minutes
prep time 25 minutes
refrigeration 2-8 hours
difficulty level-easy/beginner


Gazpacho-recipe below
Fiesta Shrimp-recipe below
salt and pepper
Ladle cold soup into bowls
divide the shrimp evenly between the bowls, hanging the tails over the side
or remove the tails and place the shrimp directly into the soup
add a pinch of salt and a dash of pepper to each bowl before serving


Gazpacho
4 cups water--divided
1 tub Knorr Homestyle Stock
6 tomatoes-divided
2 cucumbers-divided
3 avocados
1/2 cup washed cilantro
2 TBSP lemon juice
1 garlic clove crushed, peeled and minced
2 cups tomato juice
1 tsp hot sauce**optional

in a small sauce pan over high heat bring 2 cups water to a boil
turn off the heat
add the Knorr Homestyle Stock and stir until it is dissolved
set aside to cool
meanwhile core 4 tomatoes and pulse in the food processor until well chopped, pour into a dutch oven or tureen with a lid
peel 1 cucumber, remove the ends, pulse in food processor until well chopped also, add to the pan
core and chop the remaining tomatoes, stir them into the soup
peel the remaining cucumber, remove ends, scrape out seeds and chop, add the cucumbers to the soup
peel, remove the pit and chop the avocados, add them to the soup, stirring well
use kitchen shears to snip cilantro into the soup
stir in the lemon juice, garlic, tomato juice and **hot sauce if using
mix the soup well
when the broth is cool add the last two cups of cold water and stir into the soup
cover and chill until ready to serve

Fiesta Shrimp
1 pound cooked large shrimp 31-35 count per pound, tail on
2 TBSP good olive oil
2 TBSP lemon juice
1 small green onion, minced
2 TBSP minced cilantro
1 garlic clove, crushed, peeled and minced
1/2 jalapeno pepper, seeded and minced **optional

rinse shrimp in fresh water
place in a shallow dish with a lid or a large Ziploc bag
mix the rest of the ingredients in a small bowl and poor over the shrimp
marinate at least two hours but all day is better
stir or shake bag occasionally
discard extra marinade when shrimp have been used

This is of course ultimately flexible, can you imagine adding fresh corn? Or some queso fresco on top. Or fiery hot with fresh peppers. Take it, make it yours, I dare you.

I was given a package of Knorr Homestyle Stock to work with and create a recipe as an entry to win a trip to BlogHer 11 in San Diego, this is my submission. Thanks!



Peace and Love--