Tomato Gazpacho with Avocado and Grilled Shrimp

• 1 1/2 lb. red heirloom tomatoes, cored and roughly chopped (6 c.)
• 1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped ( 2 c.)
• 1/4 red onion, finely chopped ( 1/3 c.)
• 1/3 c. cilantro, finely chopped (plus extra leaves for garnish)
• 2 cloves garlic, minced (divided)
• 3/4 tsp. red pepper flakes (divided)
• 3 tbsp. sherry vinegar
• 5 tbsp. extra-virgin olive oil, divided (plus more for serving)
• kosher salt
• 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

1. In large bowl, stir together tomatoes, cucumber, red onion, cilantro, 1 clove of garlic, 1/4 teaspoon of red pepper flakes, sherry vinegar, and 4 tablespoons of olive oil.
2. Season with salt and pepper.
3. Add half the tomato mixture to blender and blend until smooth.
4. Pour into clean bowl and blend remaining tomato mixture; add to gazpacho.
5. Taste and season with additional salt and pepper if desired.
6. Place in refrigerator to chill until ready to serve.
7. In large bowl, add shrimp, cumin, lemon juice, 1 clove garlic, and 1 tablespoon olive oil.
8. Stir gently to combine and season with salt and pepper.
9. Heat grill pan over high heat.
10. 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.
11. Divide gazpacho into 4 bowls and garnish with diced avocado, grilled shrimp, cilantro leaves, and drizzle of olive oil.
12. Serve immediately.

red heirloom tomatoes, cucumber, red onion, cilantro, garlic, red pepper, sherry vinegar, extravirgin olive oil, kosher salt, black pepper, shrimp, ground cumin, lemon juice, avocado

Taken from www.delish.com/cooking/recipe-ideas/recipes/a42997/tomato-gazpacho-avocado-grilled-shrimp/ (may not work)