This cool and refreshing recipe is perfect for these last of the hot-hot days of summer. You can make most of it ahead of time and assemble just before you’re ready to eat, so you have more time to spend with your guests. Keeping the vegetables chunky will make this gazpacho more like a meal than a starter soup. I like to add avocado for an extra kick of healthy fats, but even if you skip it, it’s still delicious.
What do you need?
Yield: 4 to 6 one cup servings
- 4 pounds fresh tomatoes, chopped and juices reserved
- 1 red onion, trimmed, peeled, and finely chopped
- 1 large English cucumber, quartered and cut into small dice
- 1 bunch fresh flat-leaf parsley, stemmed and chopped
- 1 bunch fresh basil, torn into small pieces
- 2/3 cup + 2 tablespoons extra virgin olive oil, divided
- ½ cup freshly squeezed lemon juice
- Sea salt and freshly ground black pepper, to taste
- 1 large (6- to 8-inch) ciabatta roll
- 1 clove garlic, peeled and minced
- 1 pound tail-on, cooked, large or jumbo shrimp, peeled
- 2 avocados, peeled, pitted, and diced*
What do you do?
- In a large bowl, stir together the tomatoes and their juices, the onion, the cucumber, the parsley, the basil, the 2/3 cup oil, and the lemon juice until well combined. Season with the salt and black pepper and stir again. Cover and refrigerate for up to 6 hours, or until ready to serve.
- Cut the ciabatta roll through its center. Leaving the top and bottom together, cut the roll lengthwise into thirds. Turn the roll and cut it across the short side 4 to 5 times, creating cubes. Place the cubes in a bowl and toss with 1 tablespoon of the oil and the garlic. Season with the salt and black pepper.
- in a sauté pan over medium-high heat, warm the remaining 1 tablespoon oil. Add the bread cubes and toast until all side are golden and crispy. Set aside at room temperature, uncovered, for up to 1 hour.
- When ready to serve, portion equal amounts of the gazpacho into bowls. Arrange 4 to 5 shrimp around the edge of each bowl, with the tails standing up. Sprinkle equal portions of the avocado and the bread cubes over each serving.
- Serve immediately.
(Do not slice the avocado until you’re just about ready to serve, as it will brown quickly.)
Are you interested in healthy eating?
Click this link for more articles by Kimberley Maloomian on healthy nutrition.
Besides being an avid amateur equestrian, Kimberly Maloomian is a registered top dietitian. She has been the lead dietitian at The Miriam Hospital in RI and she runs her private consulting firm Kimba’s Kitchen offering medical nutrition therapy, weight management strategies, and wellness services for individuals or companies nationwide.
Kimberly: “In my late teens and early 20s I was a groom, on the road, failing at keeping myself healthy. Much of the reason I became a dietitian was to learn how to properly care for myself, and it has evolved into a passion for helping others learn to do the same. I identify with all the grooms out there and while the industry and world are always evolving, one thing remains constant. What we put into our bodies leads to our success in everything we do, and mentoring people to be the best versions of themselves is the ultimate honor.”
