Ingredients
1 English Cucumber, peeled and chopped
1 Fresno chile, top and seeds removed
1 red bell pepper, roughly chopped
1/4 cup extra virgin olive oil
2 cloves garlic
1/2 red onion, peeled and roughly chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 32oz can San Marzano tomatoes
1/4 cup sherry vinegar
8 shrimp, peeled and deveined
1 teaspoon olive oil
1 teaspoon lemon juice
Instructions
- Prepare all ingredients and place cucumber, chile, red bell pepper, extra virgin olive oil, garlic, red onion, tomatoes, salt, and pepper and blend all ingredients together for about 1 minute. Stir in Sherry vinegar and let cool in the fridge for at least 1 hour.
- Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil, season shrimp with salt and pepper and lemon juice, toss. Cook shrimp for about 2 minutes each side.
- Pour gazpacho into bowls and top with two shrimp each.
