Tuesday, July 2, 2013

Paleo Gazpacho with Avocado Cream

I had some terrific gazpacho the other night with shrimp and avacaldos...while I don't think it was necessarily 100% paleo, it was flipping delicious and a very cool dish on a 100-degree evening! I came across this recipe on Everyday Paleo and thought I would post it just to share!



Paleo Shrimp Gazpacho with Avocado Cream 
  • 1 Cup "Eat and Peel" Shrimp
  • 4 large tomatoes, diced or aprox 4 cups
  • ½ medium red onion, diced
  • 1 cup cucumber, diced
  • 1 cup sweet bell pepper, diced
  • 1 cup fresh cilantro – reserve some for garnish
  • Small piece of a jalapeno (or more if you like it spicy)
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • Sea salt and black pepper to taste
  • Splash of balsamic vinegar
Avocado Cream
  • 2 ripe avocados
  • ¼ cup fresh cilantro
  • 1/2 cup full fat canned coconut milk
  • Juice from ½ a lime
  • Cut up the shrimp into 1/3 pieces and set aside
  • Take the remaining ingredients for the gazpacho (not the avocado cream) and mix them together in a blender
  • Blend until smooth
  • Pour gazpacho into a large bowl and add the shrimp
  • Add the Avocado Cream ingredients and stir by hand until smooth
  • Chill in the refrigerator until cold
  • Serve chilled and garnished with cilantro
This is an AWESOME dish...pretty filling and very healthy! Just do it!

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