Gazpacho with spicy shrimp is one of those recipes you’ll be glad to pull out when it’s too hot to cook. There are thousands of recipes for this Spanish raw vegetable soup, but the bottom line is it’s a chopped salad in a bowl. As a home cook, you can pick and choose your vegetables from whatever’s in the fridge or your garden. If the ingredients are fresh, you can’t go wrong. Adding spicy poached shrimp keeps it light and healthy with a little punch of protein to make it a substantial meal.
Secret ingredient: Adding watermelon introduces a slight sweetness, while keeping the soup light and fresh. You won’t taste the fruit, but you’ll notice a balance to the onion, pepper and tomatoes.
Poaching: Cooking shrimp in a pot of boiling water is not only super fast and easy (not to mention healthy), but it let’s the briny, sweet flavor of the shrimp shine through. Adding the heat of a jalapeno to the cooking water adds a subtle spicy note.
Gazpacho with spicy shrimp poached in a jalapeno-spiked broth is a perfect summertime recipe
- 2 lbs. (4-5) tomatoes, cored and chopped
- 1 seedless cucumber, peeled and chopped
- 1 small red pepper, cored and chopped
- 1 small red onion, peeled and chopped
- 1 cup cubed seedless watermelon
- 2 tablespoons red wine vinegar
- 2 tablespoons rice vinegar
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
- 1 jalapeno pepper, slices
- ½ lb. jumbo shrimp, peeled and deveined
- In a food processor, add tomatoes, cucumber, red pepper, onion, watermelon and both vinegars. Pulse until almost smooth. Season with salt and pepper and set aside.
- In a saucepan, bring the broth with jalapeno peppers to a boil and continue boiling for 3 minutes. Add shrimp and cook 2 more minutes (the water may not come back to a boil which is ok). Pour shrimp through a strainer and run under cold water to stop the cooking process.
- Discard the jalapeno peppers.
- Divide the gazpacho into bowls and garnish with shrimp.