Gorgeous bright red tomatoes, at their flavor peak in the the high of summer are the key ingredient for the classic summer cold soup, gazpacho.
Best described as a chopped, soupy salad, gazpacho is an ancient dish with roots predominantly in the Andalusia region of Spain. Traditionally tomatoes are chopped and combined with cucumber, garlic, peppers, vinegar and thickened with breadcrumbs.
In some regions, gazpacho is thickened with ground almonds and sweetened with grapes; inspiration for my White Grape and Cucumber Gazpacho with Hickory Smoked Trout.
A snazzy way to serve this delightful cold soup is in martini glasses; lined up at your next soiree these make an elegant presentation, garnished with grilled shrimp.
My version for this recipe includes chopped avocado, the rich, healthy monounsaturated fats add the right silkiness to the dish, with cilantro and lime for a Latin touch.
My choice for the shrimp is the plump and delicious Royal Red shrimp, wild harvested in the Gulf by Veteran’s Seafood and flash frozen on board with no preservatives! Savory Spice Store Peruvian Chile Lime Seasoning added the perfect zip, click here for a 15% off coupon for this delicious spice.