Rachael Ray: Macho Gazpacho With Margarita Shrimp Recipe

Rachael Ray: Macho Gazpacho With Margarita Shrimp

You may be surprised to find out just how refreshing a chilled soup can be. If you’ve never had a cold soup, a gazpacho is a great recipe to start with. Rachael Ray shared a recipe for Macho Gazpacho, and paired it with her flavorful Margarita Shrimp. Grilled shrimp is practically a warm-weather staple, and after you spend time sweating over the grill, you can cool down with a bowl of Rachael’s chilled, delicious Gazpacho. You can make Rachael’s version of the recipe as chunky or smooth as you’d like and either enjoy the shrimp on the side or dunk them into the soup! You truly can’t go wrong with these tasty ingredients!

To get the recipe, click next page.

Rachael Ray: Macho Gazpacho With Margarita Shrimp Recipe Ingredients

For the Gazpacho:

• 1/2-1 C bottled water
• 1/3 seedless cucumber – coarsely chopped
• 1 roasted red pepper or 6 Piquillo peppers in water – drained
• 1 jalapeno pepper – seeded, coarsely chopped
• 1 fat clove garlic
• small handful cilantro
• 1 piece stale white bread – crust removed, torn
• salt
• 1/2 C ice
• 1 28-oz can peeled Italian tomatoes or 7 ripe tomatoes – peeled
• 1 onion – coarsely chopped
• 2 ribs celery with leafy tops – coarsely chopped
• juice of 1 lime
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp Tabasco sauce

For the Margarita Shrimp:

• salt and pepper
• 2 cloves garlic – chopped
• 1 tsp Tabasco
• 24 large shrimp – deveined, tails left on
• 2 shots tequila
• 2 limes – 1 juiced, 1 halved
• 2 tbsp olive oil

Rachael Ray: Macho Gazpacho With Margarita Shrimp Recipe Directions

1. Preheat a grill or grill pan to medium-high
2. Put the ingredients for gazpacho in a high-powered blender
3. Process to as chunky or smooth as you want
4. In a mixing bowl, season the shrimp with salt and pepper
5. Add lime juice, tequila, Tabasco, olive oil, and garlic, then toss
6. Grill the shrimp for 3 minutes on each side until they’re pink and browned at the edges
7. Grill the lime halves cut-side-down until marked, then squeeze over the shrimp
8. Serve the gazpacho in bowls or chilled, frosted mugs with grilled shrimp on the side for dipping