Tuesday, June 4, 2013


After months of anticipation and teasingly warm weather that seemed to come and go throughout May, summer is finally here.  Its finals week at school, and as academics wind down preparing for travel winds up.  Perhaps best of all, anticipating the change of pace has helped me find the motivation to get my mind and body back in shape.  With a new pair of running shoes, I'm back to running about 16 miles a week.  Since the relationship between my consistency working out and consistency eating healthy is basically a direct correlation, I'm also back to doing really healthy things in the kitchen.  I don't think it could get much more clean and raw as this gazpacho.  Unless you just ate a pile of vegetables.

This was my first time making gazpacho and I was sort of shocked by how easy it is to make.  For something so delicious to be so healthy and speedy, its a wonder we don't eat it more often.  I found lots of fancy recipes for strawberry or mango gazpacho, and I suppose you could really do a twist on gazpacho with any of the salsa fads going on these days.  You could also roast your vegetables first or strain the soup for a more refined taste, but I think that's really unnecessary.  Plus, this would be perfect to make in large batches and ahead of time for summer entertaining.  All in all, its basically a perfect food.  
Oh, and the grilled shrimp!  That was a nice, complimentary addition to the summer latin flavor spectrum.  Sorry vegetarians/vegans, you can just ignore that part and stick to the gazpacho.

Gazpacho Ingredients (makes about 6 servings):
  • 8 tomatoes, roughly chopped
  • 1 cucumber, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 large red onion, diced
  • 1 large jalapeno, diced
  • 4 cloves of garlic, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • 1/8 cup lemon juice
  • 1/8 cup apple cider vinegar
  • 3 tbsp. olive oil
  • salt and pepper to taste
  • Diced avocado, cilantro leaves, and Greek yogurt for garnish 

Ginger Cilantro Shrimp Ingredients (makes 6 skewers):
  • 1 lb. medium sized shrimp, deveined and peeled
  • 1 tbsp. olive oil
  • 1/4 cup lemon juice
  • 1 tbsp. ginger paste or fresh minced ginger
  • 2 tbsp. fresh cilantro, finely chopped
  • 1/4 tsp. Tabasco or hot sauce
  • 1/2 tsp. coriander
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

To make the shrimp, simply stir together all the ingredients for the marinade and let the shrimp soak for at least 15 minutes.  Skewer them and cook on the grill, about 3 minutes each side.
For the gazpacho, chop all the vegetables, herbs, and garlic.  
If you have an immersion blender, mix them together in a large bowl or pot, adding the olive oil, apple cider vinegar, and lemon juice.  Season with salt and pepper.  Pulse with the immersion blender until as smooth as possible.  Alternatively, you can puree all the ingredients in a blender (in batches, if necessary).  Refrigerate until chilled.
When chilled, add any additional seasonings (or hot sauce) and garnish with cilantro, avocado, greek yogurt/sour cream.


  1. Since we had chips and guacamole for dinner tonight, we will be recovering by making this tomorrow!

  2. Brad, the man who hasn't liked seafood his entire life, actually scolded me when I started on one of his extra skewers. Also, we need your advice on how you get such nice grill marks. Are you just very patient with letting your grill pan heat up? Or do you just have a really nice pan? Or some other secret?

    1. Hmm...yeah I always cook seafood as quickly as possible at very high heat. The other factor might actually be the fact that my grill pan is old and crappy. If you have a newer one with its thick, non-stick coating that could be preventing grill marks maybe?

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  4. Yeah, we have a non-stick and a cast iron. We usually use the cast iron, but the skewers were too long for it so we opted for the non-stick. AND we were just eager to eat, so we probably didn't get the pan hot enough.