Roasted Smoky Gazpacho With Shrimp

"I Love gazpacho in the summertime with heirloom tomatoes and any fresh vegetable I can find. This was my favorite recipe to date and makes a great dinner party dish with freshly steamed shrimp."
 
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Ready In:
2hrs
Ingredients:
20
Serves:
8
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ingredients

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directions

  • Place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. Remove and let cool.
  • Place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. Pulse until roughly chopped.
  • Add vinegar, worcestershire, and seasonings. Pulse for a few more seconds until the mixture is to the thickness of your liking.
  • Pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. Mix well.
  • Chill in a refrigerator for 2-3 hours.
  • Serve in shallow bowls with the steamed shrimp. Garnish with extra cilantro, sliced scallions, and a lime wedge if desired.

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RECIPE SUBMITTED BY

<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was&nbsp;proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, &amp; Pesto Sandwich. &nbsp;I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
 
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