Mexican-Style Gazpacho With Grilled Shrimp

An easy, Mexican-style take on gazpacho uses smoky, grilled tomatoes, tomatillos, and jalapeño as its base. [Photograph: Jennifer Olvera]

This refreshing gazpacho gets a Mexican-inspired twist from tomatillos and smoky, grill-singed vegetables (including a jalapeño!). Garnished with grilled shrimp, traditional bell pepper, and onion, it makes a light but filling summertime main.

Mexican-Style Gazpacho With Grilled Shrimp

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Serves 6
Active time:15 minutes
Total time:1 hour 15 minutes
Special equipment:Grill basket, blender

Ingredients

  • 1/2 pound raw shrimp, peeled and deveined
  • 2 slices white bread, crusts removed
  • 4 ripe medium tomatoes
  • 4 tomatillos, husks removed and cleaned
  • 1 jalapeño
  • 1 large yellow onion, quartered
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 medium cloves garlic
  • 1/3 cup white wine vinegar
  • 2 tablespoons fresh lime juice from 2 limes
  • 1 (14.5-ounce) can tomato puree
  • 1 medium bell pepper, minced
  • 1 medium red onion, minced

Procedures

  1. 1

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  2. 2

    Meanwhile, toss shrimp with 1 tablespoon olive oil, season with salt and pepper, and reserve. Soak bread in a small bowl of water for 5 minutes, then drain and squeeze out excess water.

  3. 3

    Place whole tomatoes, tomatillos, jalapeño, and yellow onion in a grill basket. Set grill basket over coals and grill, turning vegetables with tongs, until vegetables are lightly charred, about 5 minutes. Add shrimp to basket and continue cooking just until shrimp are pink and no longer translucent, about 3 minutes. Transfer shrimp to a clean bowl and refrigerate until chilled.

  4. 4

    Discard stem from jalapeño. Transfer grilled vegetables to a blender. Squeeze out excess water from bread and add bread to blender, along with vinegar, lime juice, puréed tomatoes, 1 teaspoon of salt, and remaining 3 tablespoons of olive oil. Blend until a slightly chunky puree forms. Season with salt and pepper and add water 1 tablespoon at a time, if necessary, to achieve a soup-like consistency.

  5. 5

    Transfer soup to an airtight container and chill in the refrigerator for at least 1 hour and up to overnight.

  6. 6

    Ladle soup into bowls. Garnish with bell pepper, onion, and shrimp and serve right away.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: