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Gazpacho with Grilled Lime Shrimp



1 large cucumber, peeled and diced
6 large tomatoes peeled and diced
1 large red or yellow bell pepper, seeded and diced
3 stalks celery chopped
1 large sweet onion finely chopped
2 cloves  garlic, diced
1/2 cup cider vinegar
3 cups vegetable juice like V8
1/2 cup parsley, finely chopped
1/4 cup cilantro, fresh, chopped
1/4 cup lime juice
2 teaspoons Tabasco sauce

 In a large pot boil 2 quarts of water. Place the tomatoes into the water one at a time removing them as soon as the skin has popped (less than a min)

With slotted spoon transfer them to a colander. Place under cold running water

Peel the skins off and dice the tomatoes

Place the diced tomatoes into a large bowl

Dice all the remaining vegetables and add them to the tomatoes

Add the vinegar, V8 juice, and lime juice

Chop the parsley and cilantro and add to the whole mix

Add salt and pepper and the Tabasco to taste

With a stick blender gently puree till there are still visible pieces remaining but the sizes are no larger than peas



If you do not have a stick blender you really need to put that on your birthday wish list. They are amazing. Mine is over 20 years old and I use it for everything from soups to salad dressings. They are inexpensive and just ohh so handy. If you don't have one you can use a blender or food processor to  puree some of the mixture to get it down to the right consistency.

These tasty shrimp were developed as a  compliment to a nice cold cup of Gazpacho. They are full of flavor and fresh, highlighting the wonderful combination of cilantro and lime. Tail on shrimp make it easy to eat as an appetizer and besides that they look cool
Lime Cilantro Shrimp
10 large shrimp, tail on
1 lime, sliced
1/4 cup lime juice
1/2 cup cilantro, fresh, chopped
1 tablespoon olive oil
Combine all of the liquid ingredients and pour over the peeled tail on shrimp
Cover and allow to marinate for 1 hour in refrigeration. Stir every 15 min.
Preheat the grill
With tongs, place the shrimp on the grill and grill about 4 min on each side
Remove from the grill and serve immediately on the side of a glass filled with Gazpacho