Gazpacho with Grilled Shrimp and Crushed Tortilla Chips

By á-2304

Ingredients

• SHRIMP:
• 24 large shrimp, butterflied
• 1/3 cup EVOO
• 2 limes, juiced
• 4 cloves garlic, cracked and peeled
• 2 fresh bay leaves
• A handful cilantro leaves
• 1 tsp. ground cumin
• 1 tsp. Old Bay Seasoning
• 1 tsp. hot paprika or chili powder
• Salt and pepper
• GAZPACHO:
• 1 can (28 to 32 oz.) tomatoes
• Ice water
• 1 1/2 cups lightly crushed unsalted corn tortilla chips
• 1/3 seedless cucumber peeled and diced
• 1 Italian roasted red bell pepper or 3 piquillo roasted peppers drained and chopped
• 1 small cubanelle pepper, seeded and chopped
• 1 Fresno chile pepper seeded and chopped
• 1 small red onion, chopped
• A few dashes hot sauce, such as Tabasco
• EVOO, for drizzling
• 1 avocado, diced

Preparation

Step 1

Chill the soup bowls in the freezer. Preheat an outdoor grill or the broiler. Place the shrimp in a shallow dish. Puree the remaining shrimp ingredients in a blender or food processor; season with salt and pepper. Pour the marinade over the shrimp and toss together; let stand for 15 minutes. Broil or grill until cooked through, 6 to 7 minutes.

Meanwhile, bring a medium pot of water to a boil. Score the skins of the fresh tomatoes with an “X.” Place a bowl of ice water near the pot. Boil the tomatoes for 1 minute, then shock them in the ice water. Peel the tomatoes and add to the food processor (or add the canned tomatoes if not using fresh), along with a small handful of the tortilla chips, the cucumber, roasted pepper, cubanelle, fresno, onion, hot sauce, salt to taste and a drizzle of EVOO. Process to form a thick soup.

Serve in the chilled bowls and top with more chips, the avocado and shrimp.