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Hot and Cold Gazpacho with Grilled Shrimp and Crushed Tortilla Chips

Hot and Cold Gazpacho with Grilled Shrimp and Crushed Tortilla Chips


For the shrimp:

  • 24 large shrimp, butterflied

  • 1/3 cup extra virgin olive oil (EVOO)

  • 2 limes, juiced

  • 4 cloves garlic, cracked and peeled

  • 2 fresh bay leaves

  • A handful cilantro leaves

  • 1 teaspoon ground cumin (1/3 palmful)

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon hot paprika or chili powder

  • Salt and pepper

For the gazpacho:

  • 6 ripe tomatoes or 1 can tomatoes (28-32 ounces)

  • Ice water

  • 1 1/2 cups lightly crushed unsalted corn tortilla chips, such as Xochitl brand

  • 1/3 English (seedless) cucumber, peeled and diced

  • 1 Italian roasted red bell pepper or 3 piquillo roasted peppers, drained and chopped

  • 1 small cubanelle pepper, seeded and chopped

  • 1 Fresno chili pepper, seeded and chopped

  • 1 small red onion, chopped

  • A few dashes of hot sauce, such as Tabasco

  • Salt

  • Extra virgin olive oil (EVOO), for drizzling

  • 1 avocado, diced


Chill your soup bowls in the freezer. Pre-heat an outdoor grill or the broiler. Place the shrimp in a shallow dish. Puree the remaining shrimp ingredients in a blender or food processor; season with salt and pepper. Pour the marinade over the shrimp and toss together; let stand for 15 minutes. Broil or grill until cooked through, 6-7 minutes. Meanwhile, bring a medium size pot of water to a boil. Score the skins of the fresh tomatoes with an “X.” Place a bowl of ice water near the pot. Boil the tomatoes for 1 minute, then shock them in the ice water. Peel the tomatoes and add them to the food processor (or add the canned tomatoes if not using fresh), along with a small handful of the tortilla chips, the cucumber, roasted pepper(s), cubanelle pepper, Fresno chili pepper, onion, hot sauce, salt, to taste, and a drizzle of EVOO. Process to form a thick soup. Serve the gazpacho in the chilled bowls and top with more chips, the avocado and shrimp.