Yellow Gazpacho With Shrimp And Avocado Recipes

GRILLED SHRIMP GAZPACHO

Steps:

• Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
• Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO

Steps:

• Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
• Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
• Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.

SHRIMP GAZPACHO

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

YELLOW GAZPACHO WITH SHRIMP AND AVOCADO

Steps:

• Heat a grill to medium heat. Meanwhile, drop the garlic into a food processor while the motor is running; process until minced. Add tomatoes, onion, bell pepper, jalapeño and cucumber; process to desired texture, rather coarse, very smooth or somewhere in between. Transfer to a bowl; stir in vinegar, olive oil and salt. Taste for seasoning. Grill the shrimp, turning once, over medium heat until just cooked through, about 3 minutes. (Or sauté in a little olive oil or butter in a skillet over medium heat.) To serve, ladle gazpacho into wide, shallow bowls. Top with the shrimp and avocado. Serve with tortilla chips. Pass hot sauce at the table.