Sweltering summer days call for something cool and refreshing, like this chunky gazpacho.
The recipe, from my third cookbook, Par Fork! The Golf Resort Cookbook, includes shrimp, but you can make it vegetarian by dropping the shrimp altogether. If you do forgo the shrimp, add the minced raw garlic into the tomato mixture.
You can also make this refreshing appetizer (or call it a soup if you’d like) in advance, up to 8 hours before you plan on serving it. Add a couple of crisp cervezas and chill out by the pool.
Chunky Gazpacho with Shrimp (or not)
Adapted from Par Fork! The Golf Resort Cookbook
1 tablespoon olive oil
1/2 pound (26/30 count) fresh shrimp, peeled, deveined
1 teaspoon minced garlic, about 1 large
1-1/2 cups tomato juice
1/2 cup V-8® juice (regular or low-sodium)
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
Generous dash of hot sauce
1/2 cup peeled, seeded, and chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons drained capers
1 jalapeño pepper, minced (remove seeds for mild heat)
1 cup seeded, chopped red tomatoes
1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Salt and freshly ground black pepper
1 avocado, peeled and chopped
1 lime, cut crosswise into 1/4-inch wheels for garnish
Heat olive oil in a skillet over medium heat. Stir in shrimp and garlic. Cook, stirring frequently, until shrimp is pink and just done, about 3 to 4 minutes. Chill shrimp.
Stir the next 12 ingredients (tomato juice through yellow tomatoes) together. Season with pinch of sugar, salt and pepper. Add more hot sauce if you like.
Layer the following in a margarita or short cocktail glass:
1/4 cup tomato mixture
2 tablespoons avocado
2 to 3 pieces of shrimp
Repeat layers, ending with a touch of tomato mixture. Garnish with a lime wheel. The shrimp and tomato mixture can be made up to 8 hours in advance. Keep in the refrigerator. Don’t cut the avocado until ready to serve to avoid it turning brown.