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Alison Sweeney: Gazpacho with Grilled Shrimp

Alison Sweeney: Gazpacho with Grilled Shrimp

Alison Sweeney shows how you to make the perfect gazpacho recipe for those warm summer nights.
Ingredients for Gazpacho
  • 1-pound tomatoes, cored and chopped
  • ½ cup watermelon, chopped
  • 1/3 cup, day-old bread, cubed (optional)
  • 2 Persian cucumbers, chopped
  • ¼ cup celery, diced
  • ¼ cup red bell pepper, diced
  • ¼ cup red onion, chopped
  • 2 Tbsp. cilantro, chopped
  • 2 Tbsp. parsley, chopped
  • 1 clove garlic, smashed
  • 1 ¼ cups strained tomatoes or tomato juice
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • Pinch of red pepper flakes
  • 3 Tbsp. champagne vinegar
  • ¼ cup extra-virgin olive oil
Ingredients for the Shrimp
  • 12 shrimp, peeled and deveined
  • 1 Tbsp. fresh lemon juice
  • ½ tsp. smoked paprika
  • Salt and pepper
  • Avocado, diced, for garnish
  • Extra-virgin olive oil, for garnish
  • Tender, yellow celery leaves, for garnish

Directions:


For the Gazpacho:
1. Toss all of the ingredients together in a large bowl. Add half of the mixture to a blender and blend until smooth. Pour into a large bowl. Add the remaining mixture to the blender and pulse until incorporated but not totally smooth. Stir into the bowl with the pureed gazpacho mix. Season with salt and pepper to taste. Chill the gazpacho in the refrigerator for 3 – 4 hours before serving.


For the Shrimp:
2. In a medium bowl, toss together the shrimp, lemon juice, smoked paprika, salt and pepper.


3. Heat a grill pan over high heat. Grill the shrimp on each side for 1 minute or until just cooked through. Cool to room temperature.


To Serve:
4. Divide the gazpacho into 4 equal portions. Garnish with shrimp, avocado, olive oil and celery leaves.


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