Looking for a light and refreshing dish that is perfect for summer? Try this delicious Gazpacho with Shrimp and Avocado recipe! This dish is packed with flavor and is sure to impress your guests.
Ingredients:
- 4 medium tomatoes
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 pound cooked shrimp, peeled and deveined
- 1 avocado, diced
- Chopped fresh cilantro for garnish
This dish starts with fresh, ripe tomatoes, which are the base of the gazpacho. You'll also need cucumber, red bell pepper, red onion, garlic, tomato juice, red wine vinegar, olive oil, salt, and pepper. For the shrimp and avocado, you'll need cooked, peeled, and deveined shrimp, and a ripe avocado that is diced into small pieces. For garnish, you'll want some chopped fresh cilantro.
To make the gazpacho, start by blending the tomatoes, cucumber, red bell pepper, red onion, and garlic in a blender until smooth. Add the tomato juice, red wine vinegar, olive oil, salt, and pepper, and blend again until everything is well combined. Chill the gazpacho in the refrigerator for at least 30 minutes, or until it is cold.
When you're ready to serve, divide the gazpacho among bowls. Top each bowl with cooked shrimp and diced avocado. Garnish with chopped fresh cilantro. Serve immediately and enjoy!
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