Bounty.

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In the late part of summer, the gardens and farms are laden with fruit and veggies.  What an amazing opportunity for eating fresh and healthy.  And when I eat all these wonderful veggies and fruits, I feel great.  And I feel great supporting a local farmer or gardener.   Subscribe to your local farmers delivery service and support your local farmers markets.

This recipe IS the freshness of the season.  Is there anything better than fresh tomatoes with salt?  Still warm from the sun?  NOPE.  NOTHING.

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Beauty Shot:

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Gazpacho with spicy citrus shrimp

Ingredients:

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64 oz. Tomatoe juice (try to use organic and only tomatoes as the ingredient)

1 T. Worcestershire Sauce

2 T. Kikkoman Soy Sauce

1 tsp Celery Salt

5 garlic cloves finely chopped

1 heaping T of Better than Bouillon Beef base

2 Avocados chopped + 1/2 of one for serving

3 Ripe Roma tomatoes chopped

3 Persian cucumbers chopped

1 Yellow Bell Pepper chopped

1 Large Jalapeno chopped

1/2 Large red onion chopped

2 Ears sweet corn charred on grill, kernels cut from cob  (if you are doing keto, leave this out)

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Small bunch of green onion chopped for serving

Fresh Cilantro for serving

4 Limes

1 Lemon

1 T Red pepper flakes

1/4 C EVOO

1 lb Large shrimp or prawns

Red Tabasco Sauce, to taste

Sour Cream for serving

Salt and Pepper.

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Putting It Together:

In a soup pot, put all the tomatoe juice, chopped garlic, soy sauce, beef base, Worcestershire sauce, celery salt.  Salt and pepper to taste.  Heat till just below simmering.  Cool the soup base.  Drizzle with EVOO.

While soup is cooling, chop the vegetables.   When soup has cooled, add the veggies.  Stir and add Tabasco.  I like it spicy so I add 10 hearty shakes to the soup.  Return to refrigerator to allow flavors to blend.

While soup is sitting, prepare the shrimp.

Spicy Citrus Shrimp

2 limes pressed for juice

1 large lemon pressed for juice

1 T red pepper flakes

1/4 C EVOO

1 lb of shrimp (make sure shrimp is clean, patted dry and tails and veins removed)

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Grab a large Ziploc bag and add all ingredients.  Let marinate for at least an hour.   Put the shrimp on skewers for grilling.

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Start your grill and cook till done.  These can be served warm or cooled.  Personally, I prefer cool.  Especially on a hot summer evening.

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Assembly~

Spoon soup into bowl.  Add 4-6 shrimp into bowl as an entree serving.  Top with a dollop of sour cream, handful of chopped green onion, avocado, chopped cilantro and additional Tabasco.  Top with Salt flakes or Red Salt if desired.

 

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Can’t you just taste summer in this bowl?

Enjoy!

Terri

 

 

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