Summer Gazpacho with Grilled Seafood

What a timely assignment from the cooking club this week, “Under The Sea!” We often have fresh seafood for dinner and our choices for fresh seafood seemed never-ending. Gazpacho is one of the most perfect hot weather choices an easy addition and very adaptable no matter the version so take a look around and consider version that you can serve as an appetizer for a springer summer get together.

I was surprised to learn that national gazpacho day is in December which is the opposite of what time of year that I am most likely to enjoy gazpacho. For this week we enjoyed a light dinner topped off with Mexican-style grilled shrimp and tostadas…serve a nice Pinot Grigio, Pinot Gris, a not so fruity Rosé, or a pale ale for beer drinkers.

My gazpacho today was a summer farm stand veggie version to which I added freshly squeezed lime juice a bit of sherry vinegar, drizzle of Spanish olive oil, fresh oregano leaves/dried Mexican oregano, and fresh cilantro. I kept the seasonings petty light and served hot sauce on the side as not everyone appreciate spiciness like I do…
Serve in Margarita or martini glasses with slices of lime.

To top the gazpacho off with shrimp… grill fresh shrimp seasoned with a Creole/Cajun seasoning and a squeeze of fresh lime…you can also use a Mexican taco seasoning just go easy.

Links to recipe suggestions:

https://markbittman.com/recipes-1/gazpacho-12-ways
https://cooking.nytimes.com/recipes/8220-salsa-fresca
https://www.curtisstone.com/recipe/chilled-gazpacho
https://www.rickbayless.com/recipe/frontera-ceviche/

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