Hot and Cold Gazpacho with Grilled Shrimp and Crushed Tortilla Chips

Hot and Cold Gazpacho with Grilled Shrimp and Crushed Tortilla Chips
  • 4Servings



  • 24 large shrimp, butterflied
  • 1/3 cup 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


  • 6 ripe tomatoes or 1 can (28 to 32 oz.) tomatoes
  • Ice water
  • 1 1/2 cups lightly crushed unsalted corn tortilla chips, such as Xochitl
  • 1/3 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 chile pepper seeded and chopped
  • 1 small red onion, chopped
  • A few dashes hot sauce, such as Tabasco
  • EVOO, for drizzling
  • 1 avocado, diced


Chill the soup bowls in the freezer. Preheat 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 to 7 minutes.

Meanwhile, bring a medium 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 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, cubanelle, fresno, onion, hot sauce, salt to taste and a drizzle of EVOO. Process to form a thick soup.

Serve in the chilled bowls and top with more chips, the avocado and shrimp.