Gazpacho with Shrimp and Avocado

We made this easy soup from the Tomato Juice Cocktail, from Delvin Farms. Ours appeared in our spring CSA, apparently left over from last years batch. Come July, it will be available in their CSA box as well as at their farmers markets stand (Nashville, 12th South, Franklin, East Nashville).
Photography By Jill Melton | June 01, 2015

Ingredients

  • ¾ pound shrimp, shelled
  • Green Garlic Pesto (optional)
  • 4 cups Delvin Farms Tomato Juice Cocktail (regular or hot and spicy)
  • 1 avocado, chopped
  • Parsley or basil

Preparation

  1. Combine green garlic pesto 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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Our Spring CSA Box

Wonderful spring veggies in my CSA box from Delvin Farms make it easy (and delicious) to think outside the box!

Ingredients

  • ¾ pound shrimp, shelled
  • Green Garlic Pesto (optional)
  • 4 cups Delvin Farms Tomato Juice Cocktail (regular or hot and spicy)
  • 1 avocado, chopped
  • Parsley or basil
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