YELLOW GAZPACHO WITH SHRIMP AND AVOCADO

YELLOW GAZPACHO WITH SHRIMP AND AVOCADO image

Yield 2 servings

Number Of Ingredients 12

1 clove garlic, peeled
1 1/2 pounds yellow cherry tomatoes, about 2 pints
1/2 medium red onion, roughly chopped
1/2 red bell pepper, roughly chopped
1/2 jalapeño pepper, minced, optional
1/4 English cucumber, unpeeled, roughly chopped
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
10 large shrimp, peeled, deveined
1/2 avocado, peeled, pitted, chopped in 1/2-inch dice
Tortilla chips, hot sauce

Steps:

Heat a grill to medium heat. Meanwhile, drop the garlic into a food processor while the motor is running; process until minced. Add tomatoes, onion, bell pepper, jalapeño and cucumber; process to desired texture, rather coarse, very smooth or somewhere in between. Transfer to a bowl; stir in vinegar, olive oil and salt. Taste for seasoning. Grill the shrimp, turning once, over medium heat until just cooked through, about 3 minutes. (Or sauté in a little olive oil or butter in a skillet over medium heat.) To serve, ladle gazpacho into wide, shallow bowls. Top with the shrimp and avocado. Serve with tortilla chips. Pass hot sauce at the table.