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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.
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.