Get the Recipe
All week, we've been on a magical journey otherwise known as tomato bounty week. From stuffed tomatoes to a tomato-bacon jam, we've covered new and inventive ways to make the most of the fruit's peak season. Today, we're revisiting a timeless classic, and giving it a little twist.
Gazpacho is one of summer's true joys: it not only tastes great, but it also uses up the abundance of tomatoes, peppers and, in this case, tomatillos, that seem to arrive at market (or in your garden, if you're lucky enough to have one) all at once. Following the style of a traditional gazpacho, I also incorporate the customary soaked bread and olive oil for body.
But this version gets a Mexican tweak, inspired by Mexican shrimp cocktail, with additional flavors from smoky, grill-singed vegetables (including a jalapeño!). The smooth finished soup is garnished with grilled-and-chilled shrimp, along with a flurry of chopped bell pepper and onion. Of course, you should feel free to eliminate the shrimp if you want to keep it vegetarian, and definitely don't hesitate to toss in whatever additional garnishes you have on hand—diced avocado or chopped cilantro would both go nicely. Once the soup is puréed, just be sure to give it at least an hour in the refrigerator to chill and let the flavors meld.