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Gazpacho with Shrimp

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Prep Time 35 minutes
Cook Time 4 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 stalks celery
  • 1 hothouse cucumber seeded & peeled finely chopped
  • 1 lb. tomatoes quartered
  • 1/2 red onion chopped
  • 1 jalapeño seeded
  • 5 scallions rough chop
  • 2 bell peppers seeded & diced large
  • 1 clove garlic minced fine
  • 3 Tbsp cilantro chopped
  • 2 Tbsp parsley chopped
  • 1 1/2 cups V8 juice low sodium
  • 1/4 cup citrus champagne vinegar
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 1/2 avocado cubed
  • 18 medium shrimp peeled and deveined
  • S&P
  • cayenne

Method
 

  1. Roughly chop all the vegetables through bell peppers.
  2. In batches, place the vegetables in the food processor and pulse until you reach the desired consistency. Think finely chopped salsa. Use a spatula to scrape down the sides so that all ingredients are equally sized. See pictures for details.
  3. Pour into a large bowl and continue until all vegetables are chopped.
  4. Stir in cilantro, parsley, V8, champagne vinegar and salt.
  5. Refrigerate for 2 hours before serving.
  6. Meanwhile, season shrimp with salt, pepper and a sprinkle of cayenne. Heat a skillet over medium high heat. Spray with Pam and cook shrimp 2 minutes per side. Let cool completely and refrigerate until chilled.
  7. Dice shrimp to use as a garnish.
  8. Serve in chilled bowls with cubed avocado and shrimp on top.