Mexican Gazpacho with Grilled Shrimp
6 servings
75 minutes
Mexican-style gazpacho with grilled shrimp is a vibrant and spicy version of the famous Spanish soup. Inspired by Mexican traditions, it combines the rich flavor of grilled vegetables, the heat of jalapeños, and the freshness of lime. Historically, gazpacho originated as a simple peasant soup, but the Mexican version adds new nuances and pairs with tender shrimp infused with a smoky aroma. The lightness of tomato puree and the softness of bread give the dish a silky texture, while white wine vinegar adds depth to the flavor. This soup refreshes perfectly on a hot day and serves as an excellent appetizer before the main course. Thanks to grilling, its taste becomes richer, and serving it with shrimp transforms an ordinary dish into a true culinary masterpiece.
1
Preheat the gas grill to maximum temperature. Place the grill grate on the grill. Cover with a lid and heat for 5 minutes. Clean and oil the grill grate.
2
Meanwhile, mix the shrimp with 1 tablespoon of olive oil. Season with salt and pepper.
- Shrimp: 225 g
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Soak the bread in a small bowl of water for 5 minutes. Then drain the water and squeeze out the excess.
- White sandwich (toast) bread: 2 pieces
4
Place whole tomatoes, jalapeño peppers, and an onion on the grill. Grill the vegetables for about 5 minutes, turning constantly with tongs until golden brown.
- Tomatoes: 4 pieces
- Jalapeno pepper: 1 piece
- Onion: 2 heads
5
Place the shrimp on a baking sheet and cook, turning constantly, until the shrimp are no longer transparent. About 3 minutes. Transfer the shrimp to a clean bowl and leave in the refrigerator.
- Shrimp: 225 g
6
Remove the stem from the jalapeño pepper. Transfer the roasted vegetables to a blender. Squeeze out excess water from the bread and add it to the blender along with vinegar, lime juice, tomato puree, 1 teaspoon of salt, and the remaining 3 tablespoons of olive oil. Blend until a thick puree with small lumps forms. Season with salt and pepper. Add water one tablespoon at a time to achieve soup consistency.
- Jalapeno pepper: 1 piece
- White sandwich (toast) bread: 2 pieces
- White wine vinegar: 0.3 glass
- Freshly squeezed lime juice: 1 tablespoon
- Tomato puree: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
7
Pour the soup into an airtight container and leave it in the fridge for an hour or preferably overnight.
- Green bell pepper: 1 piece
- Onion: 2 heads
- Shrimp: 225 g
8
Pour the soup into bowls. Sprinkle with bell pepper, onion, and shrimp. Serve at the table.