Sunday Supper: Gazpacho with Grilled Paprika Shrimp and Garlic Croutons
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Nothing beats a good gazpacho on a hot summer's night. After all, it's easy to make, full of flavor, and downright refreshing when done right. Something that it's not? Hearty.
One of my favorite versions comes from Tyler Florence. Sporting a spot-on flavor profile, I either make it straight-up or use it as a springboard when doing my own thing. I've cut down on the olive oil and limited the bread that gets blended in. It makes for a lighter, brighter soup.
Plus, it makes me feel less guilty about what comes next: skewers of smoky, pimenton-marinated shrimp, skewered with cubes of garlic bread. Just grill them, pluck the tails off, and plop the shrimp, garlicky grilled croutons, and toppings of your choice into the soup for a much more filling—but no less summery—meal.
Remember that the shrimp need but a moment to grill. The soup, on the other hand, benefits from a few hours in the fridge. Eat it right away, and the flavor falls flat.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.