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AVOCADO & GAZPACHO SHRIMP COCKTAIL

 

4 fl oz Heirloom Tomato Gazpacho (see recipe)

3 oz diced Avocado

5 medium to large size Carolina Shrimp

1 sprig Cilantro

 

Place gazpacho in an individual serving bowl or wide rim glass. Top with diced avocado. Hook shrimp around the rim of the bowl or glass. Garnish with a sprig of cilantro.

Serves – 1

 

Heirloom Tomato Gazpacho

5 pounds diced ripe Heirloom Tomatoes

2 each diced Cucumber, seeded

1 cup diced Red Onion

2 each rough chopped Jalapeno Peppers, seeded

5 cloves Garlic

1 1/2 cups Extra Virgin Olive Oil

1 tbsp fresh ground Black Pepper

2 tbsp Sea Salt

 

To a food processor add diced cucumber, onion, jalapeno pepper and garlic. Pulse until almost pureed. Add tomatoes and pulse until all ingredients are well incorporated. Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves - 12

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com