The summer is coming to an end and every time i look at my garden, i have more and more ripe tomatoes every day. I have canned enough to take me thru the winter, so i try and make gazpacho very often. It keeps in the fridge for a week or you can freeze it. I like grilling the veggies over an open flame to add extra flavor to it.
Printable Recipe - click here
10 medium to large tomatoes, halved
1 green pepper, seeded and sliced in half
1 yellow pepper, seeded and sliced in half
1 red pepper, seeded and sliced in half
3 jalapenos, seeded and sliced in half
2 zucchinis, sliced in thick slices lengthwise
2 cups vegetable stock or if you want to go slightly wild use some clam juice(I did)
1 tablespoon old bay seasoning
1 cup cilantro
1 cup parsley
salt and pepper to taste
olive oil for garnish
1/2 cup chopped cucumber for garnish
1 lb 26-30 shrimp, shelled and deveined, i like leaving tails on
1 teaspoon old bay seasoning
Light up a grill to high. Brush a little olive oil on grill and add tomatoes, peppers and zucchinis to grill. Cook for about 2-3 minutes per side.
While cooking the vegetables, add lemon juice and old bay to shrimp.
Remove vegetables and add shrimp to grill. Cook for about 4 minutes per side.
Remove shrimp and set aside to cool. Refrigerate when no longer hot.
The cooked veggies should be soft and coming off their skins. Remove as much skin from peppers and tomatoes, leaving a few fire burned pieces for flavor.
Add all veggies, stock or clam juice, old bay, cilantro and parsley to a food processor or a blender. Blend for a minute, or more if you don't like it chunky. Season to taste. Refrigerate.
Serve chilled with a drizzle of olive oil, chopped cucumbers and cold grilled shrimp on skewers.