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–+ servings
Kate Ramos

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

Luscious chilled tomato gazpacho with poblano peppers, lime, and cilantro. Topped with ripe avocado and grilled sumac-dusted shrimp. Gluten and dairy free! Gazpacho can be made up to 3 days in advance. Keep covered in the refrigerator until ready to serve.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 -6 servings
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Gazpacho:
  • 1 1/2 pounds ripe tomatoes cored and halved
  • 1 poblano pepper cored, seeded, and chopped
  • 1 Persian cucumber or 1/2 cup diced cucumber
  • 1 clove garlic smashed
  • 1/2 green bell pepper seeded and chopped
  • 1/2 cup cilantro leaves
  • 1/4 cup diced red onion
  • Juice of 1/2 a lime
  • 1/4 cup of the best extra virgin olive oil you can buy
  • 1 teaspoon kosher salt
  • Sliced avocado for serving
For the Shrimp:
  • 8 ounces peeled and deveined small shrimp
  • 2 cloves garlic
  • 1 tablespoon olive oil plus more for brushing
  • 1/2 teaspoon sumac
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon kosher salt

Method
 

For the Gazpacho:
  1. Combine all gazpacho ingredients, except the avocado in a blender (do this in batches depending on the size of your blender). And blend on high until very smooth. Taste and add more salt or lime juice if needed. Chill in the refrigerator for at least 30 minutes.
For the Shrimp:
  1. Combine all the shrimp ingredients in a medium bowl.
  2. Light the grill to medium heat or place a grill pan over medium heat. Once hot, brush grates with a little oil.
  3. Place shrimp on grill and grill until pink and firm, about 2 minutes per side.
  4. To serve: Ladle soup into chilled bowls and garnish with avocado slices and a few grilled shrimp.

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