Spicy Gazpacho with Lime Shrimp

Gazpacho with Lime Chicken

Gazpacho is a raw, cold soup made with the freshest tomatoes, cucumbers, and bell peppers you can lay your hands on.

This version is spiced up with jalapenos and seasoned with cilantro and limes.

Not only is it a Spanish classic but it’s one of the most refreshing, no-cook, summer soups I know of.

You can serve gazpacho as an appetizer shooter-style or kick it up to main dish status with the addition of grilled shrimp or chicken marinated in lime and cilantro.

The silky base of the soup is made of tomatoes, cucumbers, bell pepper and jalapeno pureed along with stale bread, olive oil and lime juice.

For serving it’s topped with diced vegetables, croutons and in this case, shrimp.

It’s super fast to make and can be made ahead of time, the flavors only intensify further when allowed to mingle overnight. Eating it right away isn’t a bad idea either! It has addicting qualities.

Even with the addition of chile peppers it has thirst-quenching, cooling properties that make it the perfect soup for hellish  weather.

Gazpacho with Lime Chicken
Spicy Gazpacho with Lime Shrimp
(adapted from Food Network Magazine)
bamboo or metal skewers
Juice of 3 limes, divided, plus wedges for serving
4 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh cilantro or parsley, chopped
sea or kosher salt and freshly black pepper
1 pound shrimp, cleaned, tails removed
1/2 cup large-cut croutons or cubed stale bread
4 large tomatoes, diced
1 large cucumber, peeled, seeded and diced
1 bell pepper (any color), stemmed, seeded and diced
2 jalapenos, seeded and diced, optional

1. Soak bamboo skewers in water. Meanwhile mix the juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon of cilantro, salt and pepper to taste in a shallow dish; add shrimp and turn to coat. Marinate for 1/2 hour.

2. Crush half of the croutons and set aside. Soak remaining croutons in 1/4 cup water about 5 minutes, squeeze out the water and add to blender along with tomatoes, cucumber, bell pepper and jalapenos. With the motor running, drizzle in 3 tablespoons olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season well with salt and pepper.

3. Skewer the shrimp and grill over medium-high heat until pink and opaque.

4. Divide the soup into bowls. Serve garnished with shrimp, the remaining tomatoes, cucumber, bell pepper, cilantro and the crushed croutons. Drizzle with olive oil and serve with lime wedges.

(Serves 3-4)

Gazpacho with Lime Chicken

I’m sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad & Sammie) Sundays and linking to Heather of Girlichef for Two for Tuesdays: Celebrate Real Food.


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