Gazpacho with Shrimp and Avocado

Take some farm fresh Tomato Juice Cocktail (ours came rom Delvin Farms at The Richland Park Farmers Market), add some cold cooked shrimp, chopped avocado and any kind of pesto you have on hand.  Cool, refreshing dinner for hot summer days. 

Photography By Jill Melton | June 01, 2015

Ingredients

  • ¾ pound shrimp, shelled
  • Green Garlic Pesto or other pesto
  • 4 cups farm fresh Tomato Juice Cocktail (we used Delvin Farms-regular or hot and spicy)
  • 1 avocado, chopped
  • Parsley or basil

Preparation

  1. Combine green garlic pesto (or other pesto such as arugula or basil) and uncooked shrimp. Marinate 2-8 hours.

  2. Broil or sauté until shrimp is cooked. Add shrimp to cold tomato juice cocktail. Place into bowls and top with avocado, parsley or basil. 

Click for green garlic pesto recipe and more information on Delvin Farms CSA

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Ingredients

  • ¾ pound shrimp, shelled
  • Green Garlic Pesto or other pesto
  • 4 cups farm fresh Tomato Juice Cocktail (we used Delvin Farms-regular or hot and spicy)
  • 1 avocado, chopped
  • Parsley or basil
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