INGREDIENTS
1 1/2 lbs. red heirloom tomatoes, cored and roughly chopped
1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped
1/4 red onion, finely chopped
1/3 cup finely chopped fresh cilantro (plus extra leaves for garnish)
2 cloves garlic, minced
3/4 tsp. crushed red pepper flakes
3 TBSP sherry vinegar
5 TBSP extra-virgin olive oil, divided (plus more for serving)
Kosher salt
Freshly ground black pepper
12 (10-15 ct.) shrimp, cleaned with tails left on
1 1/2 tsp. ground cumin
1 TBSP lemon juice
1/2 avocado, diced
DIRECTIONS
In large bowl, stir together tomatoes, cucumber, red onion, cilantro, 1 clove of garlic, 1/4 tsp. of red pepper flakes, sherry vinegar and 4 TBSP. of olive oil, and season with salt and pepper.
Add half the tomato mixture to blender and blend until smooth.
Pour into clean bowl and blend remaining tomato mixture. Add to gazpacho.
Taste and season with additional salt and pepper if desired, then place in refrigerator to chill until ready to serve.
In large bowl, add shrimp, cumin, lemon juice, remaining 1 clove garlic and 1 TBSP. olive oil, then stir gently to combine and season with salt and pepper.
Heat grill pan over high heat.
Grill shrimp for about 1 minute per side, and another minute in the middle (3 minutes total) or until bright pink and just cooked through.
Divide gazpacho into 4 bowls and garnish with diced avocado, grilled shrimp, cilantro leaves, and a drizzle of olive oil.
Serve immediately.
