Summer Roasted
Vegetable Gazpacho
August 31, 2009
4 Roasted ripe tomatoes
1 Cucumber- sliced and seeded
1 Celery Stalk
1 Roasted red and green bell pepper-(diced into 1" squares)
4 cloves roasted garlic
2 Roasted shallots
1 tablespoon Sherry vinegar
1/2 cup Bread crumbs
Juice from 2 limes
1 tablespoon Chipotle chile
Salt and pepper to taste
2 Avocados
4 ounces Olive oil
Cilantro for garnish
1/2 pound of grilled shrimp
Directions:
In a bowl combine all the vegetables, pour over the olive oil, the bread crumb and chipotle chile. Puree with a blender, add the lime juice and refrigerate 6 hours or overnight.
When ready to serve add the diced avocado and chopped cilantro, garnish with cilantro and avocado slices and top with the grilled shrimp.
Crab meat or lobster can be substituted for the shrimp.
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