• Harvest Gazpacho With Grilled Vegetables And Warm Shrimp

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    • 4 lrg ears corn
    • 3 1/3 c. seasoned tomato juice
    • 2 lrg tomatoes halved, seeded, and diced
    • 1 x red bell pepper grilled, peeled, and diced
    • 1 x yellow bell pepper grilled, peeled, and diced
    • 4 lrg shallots halved lengthwise, grilled, and diced
    • 1/4 c. tomato paste
    • 1/4 c. chopped basil
    • 1 Tbsp. horseradish
    • 2 tsp Worcestershire sauce
    • 2 tsp chopped garlic Warm pepper sauce to taste Salt to taste Freshly-grnd black pepper to taste
    • 18 lrg shrimp peeled


    1. Remove silk from corn, keeping husks intact, and grill. Cut kernels off cobs.
    2. Combine tomato juice, corn, tomatoes, red and yellow bell peppers, shallots, tomato paste, basil, horseradish, Worcestershire sauce, garlic, warm pepper sauce and salt and pepper to taste in 2-qt bowl and mix well. Refrigerateat least 6 hrs but preferably 1 to 2 days.
    3. Lightly season shrimp with salt and pepper. Thread shrimp on skewers through each end to keep flat. Grill over warm fire till just cooked through, 1 to 2 min per side; don't overcook. Split lengthwise.
    4. Stir gazpacho and adjust seasoning. Ladle chilled soup into shallow soup bowls and garnish each with 6 pcs hot shrimp cut-side down. Serve immediately.
    5. This recipe yields 6 servings.

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