Gazpacho with Shrimp and Avocado

Pink Horizon • January 04, 2017 • No Comments



1 lb cherry tomatoes, halved
1/2 garlic clove, finely grated
1/8 C olive oil
1/2 jalapeno, seeded and finely chopped
1/2 avocado, diced
6-12 large shrimp, cooked
sea salt and black pepper, freshly ground


Process tomatoes, garlic and 1/8 C water.
Slowly add olive oil while running processor, until smooth and creamy.
Take the bowl off the processor, stir in jalapeno, salt and pepper.
Refrigerate for an hour.
Pour the mixture in bowls, top with avocado and Shrimp‎.

Match made in Heaven:

Serve with Tortilla Chips.
Pair with a shot of Grey Goose Vodka.

I use this one:

Categories Soup
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