Tomato Gazpacho with Avocado and Grilled Shrimp

Name: Tomato Gazpacho with Avocado and Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. red heirloom tomatoes, cored and roughly chopped (6 c.); 1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped ( 2 c.); 1/4 red onion, finely chopped ( 1/3 c.); 1/3 c. cilantro, finely chopped (plus extra leaves for garnish); 2 cloves garlic, minced (divided); 3/4 tsp. red pepper flakes (divided); 3 tbsp. sherry vinegar; 5 tbsp. extra-virgin olive oil, divided (plus more for serving); kosher salt; Black pepper; 12 (10-15 ct.) shrimp, cleaned with tails left on; 1 1/2 tsp. ground cumin; 1 tbsp. lemon juice; 1/2 avocado, diced

Servings: persons

1 1/2 lb. red heirloom tomatoes, cored and roughly chopped (6 c.)
1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped ( 2 c.)
1/4 red onion, finely chopped ( 1/3 c.)
1/3 c. cilantro, finely chopped (plus extra leaves for garnish)
2 cloves garlic, minced (divided)
3/4 tsp. red pepper flakes (divided)
3 tbsp. sherry vinegar
5 tbsp. extra-virgin olive oil, divided (plus more for serving)
kosher salt
Black pepper
12 (10-15 ct.) shrimp, cleaned with tails left on
1 1/2 tsp. ground cumin
1 tbsp. lemon juice
1/2 avocado, diced

1
In large bowl, stir together tomatoes, cucumber, red onion, cilantro, 1 clove of garlic, 1/4 teaspoon of red pepper flakes, sherry vinegar, and 4 tablespoons of olive oil.
2
Season with salt and pepper.
3
Add half the tomato mixture to blender and blend until smooth.
4
Pour into clean bowl and blend remaining tomato mixture; add to gazpacho.
5
Taste and season with additional salt and pepper if desired.
6
Place in refrigerator to chill until ready to serve.
7
In large bowl, add shrimp, cumin, lemon juice, 1 clove garlic, and 1 tablespoon olive oil.
8
Stir gently to combine and season with salt and pepper.
9
Heat grill pan over high heat.
10
Grill shrimp for about 1 minute per side, and another minute in the middle (3 minutes total) or until bright pink and just cooked through.
11
Divide gazpacho into 4 bowls and garnish with diced avocado, grilled shrimp, cilantro leaves, and drizzle of olive oil.
12
Serve immediately.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. red heirloom tomatoes, cored and roughly chopped (6 c.), 1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped ( 2 c.), 1/4 red onion, finely chopped ( 1/3 c.), 1/3 c. cilantro, finely chopped (plus extra leaves for garnish), and more.

Yes, Tomato Gazpacho with Avocado and Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!