This Spicy Green Tomato Gazpacho with Grilled Shrimp is the perfect summertime soup.
Green tomatoes are one of my favorite things about summer. Their tart crispness makes them perfect for a multitude of uses and I just can’t get enough. Green tomato jam is probably my favorite thing to make followed by this green tomato gazpacho.
Light and airy this summer soup makes a unique starter or main course. The recipe makes enough for 4 bowls but as a main it really serves 2. It’s a great way to get your vegetables in for the day.
This gazpacho is tart with a hint of spice from the serrano pepper. As with any gazpacho you have the option of straining the soup to make it smoother but I happen to like the thickness of gazpacho and don’t want to waste all that precious fiber. Whole foods all the way. If you do want to strain it simply pour through a mesh strainer.
I’m a big fan of adding some meat to my gazpachos like with my Cantaloupe Gazpacho with Crispy Prosciutto. It adds a nice grounding flavor to the soup and makes it a little more main course worthy. Not to mention who doesn’t adore prosciutto and shrimp?
Green Tomato Gazpacho with Grilled Shrimp
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- 2 lb green tomatoes
- 1 small cucumber (reserve 2 tablespoons of diced cucumber)
- 1 medium serrano pepper
- 1/2 cup Fresh cilantro (packed)
- 1/2 medium yellow bell pepper
- 2 tablespoons Lime juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/8 teaspoon cumin
- sea salt to taste
- 1/2 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Lime juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- Pinch sea salt
More TIPS about this paleo recipe in the post above!
- For the gazpacho place all ingredients in a blender and blend until very smooth. Chill for at least an hour before serving.
- For the shrimp, toss shrimp with marinade mixture and let sit 15 minutes. Preheat grill to high and grill about 2 minutes per side.
- Divide soup into bowls and top with shrimp, a drizzle of olive oil, and diced cucumber.