The weather is warming up so it’s time to break out some of our favorite hot weather dishes. Our gazpacho is summer in a bowl, and serves as the star of our Sweet Summer Nights menu you’ll be serving on repeat.
To make the gazpacho is to quite simply add the ingredients into a food processor, pulse and chill. Yes, you heard that right—which makes this a great make-ahead option for a dinner party or a casual weeknight when you don’t feel like cooking. The garden gazpacho is a fantastic vegetarian option, but the charred shrimp really are a great complement and cook up in mere minutes if you feel like adding some protein. This dish is deceivingly simple but packed with layers and layers of flavor.
RECIPE:
Grilled Shrimp and Garden Gazpacho
Serves 6
INGREDIENTS
1 lb ripe tomatoes, cored and chopped (3 cups)
1 cup chopped sweet onion (from 1 [6-ounce] onion)
2 tbsp olive oil
1 tbsp fresh lime juice (from 1 lime)
1 tbsp chopped seeded jalapeño (from 1 jalapeño)
1 tbsp white vinegar
1 tsp kosher salt
1/2 tsp ground cumin
1/8 tsp black pepper
2 garlic cloves
8 oz tomatillos, husked, cleaned, and halved
1/4 cup chopped fresh cilantro
8 oz large peeled, deveined shrimp, patted dry
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
INSTRUCTIONS
Prepare the gazpacho: Place tomatoes, onion, oil, lime juice, jalapeño, vinegar, salt, cumin, pepper and garlic in a food processor or blender; process until mostly smooth, 15 to 20 seconds, stopping to scrape downsides of bowl if needed. Transfer mixture to a large bowl; cover and refrigerate until cold, at least 2 hours or up to 8 hours.
Rinse food processor bowl and wipe dry; add tomatillos, and pulse until finely chopped, 6 to 8 pulses. Set aside.
Prepare the shrimp: Place all the ingredients into a medium bowl; toss to coat shrimp evenly. Preheat a grill pan over medium-high. Add shrimp; cook until just opaque and grill marks appear, 1 to 2 minutes per side.
- Divide chilled tomato mixture evenly among 6 bowls; top evenly with tomatillos and cilantro. Top bowls evenly with shrimp. Serve immediately.
A Sweet Summer Pairing
Round out your Sweet Summer Nights menu with a Hibiscus Margarita.
Find the recipe for Sweet July‘s Hibiscus Margarita here!
