GRILLED SHRIMP GAZPACHO
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
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Anubhav Kushawaha
[email protected]I was really disappointed with this gazpacho. The flavors were very bland and the texture was watery. I would not recommend this recipe.
Sohid ul Islam
[email protected]This gazpacho was good, but not great. The flavors were a bit bland and the texture was a bit too thick. I think it would have been better if I had used more fresh vegetables and less canned tomatoes.
Larry S. Ceb
[email protected]I've made this gazpacho several times now and it's always a hit. It's so easy to make and the flavors are incredible. I love that it's a cold soup, so it's perfect for a hot summer day. I highly recommend this recipe.
Jet Duez
[email protected]This gazpacho was delicious! I used fresh shrimp from the market and the flavor was amazing. I also added a bit of extra spice to give it a little kick. The gazpacho was the perfect summer meal - it was light, refreshing, and flavorful. I will defini