Grilled-Vegetable Gazpacho with Shrimp

An Andalusian classic, chunky gazpacho is crowned with grilled shrimp.

  • Servings: 4

Source: Martha Stewart Living, June 2004


  • 1 medium onion, halved crosswise
  • 1 green bell pepper, halved lengthwise
  • 2 yellow bell peppers, halved lengthwise
  • 1 1/2 pounds vine-ripened tomatoes, halved
  • 4 garlic cloves (unpeeled)
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper
  • 1 fresh serrano chile
  • 1 English cucumber, peeled and cut into 1/2-inch cubes
  • 1 pound large shrimp, peeled and deveined
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice, plus lime wedges for garnish (3 to 4 limes total)


  1. Heat a grill until medium-hot. Brush vegetables (except the cucumber) and garlic with oil; season with salt and pepper. Wrap garlic in foil. Grill onion, peppers, chile, and garlic, turning once, until soft and charred, 12 to 15 minutes; set aside. Grill tomatoes, turning once, until pale and skins peel, about 6 minutes. Transfer to a food processor; set aside. When cool enough to handle, peel garlic; cut peppers and onion into 1/2-inch pieces. Mince garlic and chile. Transfer all but tomatoes to a large bowl; add cucumber.

  2. Thread shrimp onto skewers. Brush with oil; season with salt and pepper. Grill, turning once, until shrimp are pink and cooked through, 6 to 8 minutes.

  3. Pulse tomatoes until slightly chunky; stir into vegetable mixture. Stir in cilantro, lime juice, shrimp, and 3 teaspoons salt; season with pepper. Garnish servings with lime wedges.

Cook's Notes

If using wooden skewers, soak them in water for thirty minutes before grilling.


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