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Gallery Grilled-Vegetable Gazpacho with Shrimp Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 medium onion, halved crosswise 1 green bell pepper, halved lengthwise 2 yellow bell peppers, halved lengthwise 1 1/2 pounds vine-ripened tomatoes, halved 4 garlic cloves (unpeeled) 1/4 cup olive oil Coarse salt and freshly ground pepper 1 fresh serrano chile 1 English cucumber, peeled and cut into 1/2-inch cubes 1 pound large shrimp, peeled and deveined 1/3 cup chopped fresh cilantro 3 tablespoons fresh lime juice, plus lime wedges for garnish (3 to 4 limes total)
Cook’s Notes If using wooden skewers, soak them in water for thirty minutes before grilling.
Gallery Grilled-Vegetable Gazpacho with Shrimp
Recipe Summary Servings: 4
Gallery
Grilled-Vegetable Gazpacho with Shrimp
Grilled-Vegetable Gazpacho with Shrimp
Grilled-Vegetable Gazpacho with Shrimp
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 medium onion, halved crosswise 1 green bell pepper, halved lengthwise 2 yellow bell peppers, halved lengthwise 1 1/2 pounds vine-ripened tomatoes, halved 4 garlic cloves (unpeeled) 1/4 cup olive oil Coarse salt and freshly ground pepper 1 fresh serrano chile 1 English cucumber, peeled and cut into 1/2-inch cubes 1 pound large shrimp, peeled and deveined 1/3 cup chopped fresh cilantro 3 tablespoons fresh lime juice, plus lime wedges for garnish (3 to 4 limes total)
Directions
Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. Grill onion, peppers, chile, and garlic, turning once, until soft and charred, 12 to 15 minutes; set aside. Grill tomatoes, turning once, until pale and skins peel, about 6 minutes. Transfer to a food processor; set aside. When cool enough to handle, peel garlic; cut peppers and onion into 1/2-inch pieces. Mince garlic and chile. Transfer all but tomatoes to a large bowl; add cucumber.
Thread shrimp onto skewers. Brush with oil; season with salt and pepper. Grill, turning once, until shrimp are pink and cooked through, 6 to 8 minutes.
Pulse tomatoes until slightly chunky; stir into vegetable mixture. Stir in cilantro, lime juice, shrimp, and 3 teaspoons salt; season with pepper. Garnish servings with lime wedges.
Cook’s Notes If using wooden skewers, soak them in water for thirty minutes before grilling.
Cook’s Notes
If using wooden skewers, soak them in water for thirty minutes before grilling.
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All Reviews for Grilled-Vegetable Gazpacho with Shrimp
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All Reviews for Grilled-Vegetable Gazpacho with Shrimp
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
