Tomato Gazpacho With Avocado And Grilled Shrimp Recipe Delish Com

Ingredients

1 1/2 lb. red heirloom tomatoes, cored and roughly chopped

1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped

1/4 red onion, finely chopped

1/3 c. finely chopped fresh cilantro (plus extra leaves for garnish)

2 cloves garlic, minced (divided)

3/4 tsp. crushed red pepper flakes (divided)

3 tbsp. sherry vinegar

5 tbsp. extra-virgin olive oil, divided (plus more for serving)

kosher salt

Freshly ground 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

Preparation

Step 1In large bowl, stir together tomatoes, cucumber, red onion, cilantro, 1 clove of garlic, ¼ teaspoon of red pepper flakes, sherry vinegar, and 4 tablespoons of olive oil, and season with salt and pepper. Step 2Add half the tomato mixture to blender and blend until smooth. Pour into clean bowl and blend remaining tomato mixture; add to gazpacho. Taste and season with additional salt and pepper if desired, then place in refrigerator to chill until ready to serve.Step 3In large bowl, add shrimp, cumin, lemon juice, remaining 1 clove garlic and 1 tablespoon olive oil, then stir gently to combine and season with salt and pepper.Step 4Heat grill pan over high heat, then 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.Step 5Divide gazpacho into 4 bowls and garnish with diced avocado, grilled shrimp, cilantro leaves, and a drizzle of olive oil. Serve immediately.