Zesty Gazpacho with Grilled Shrimp

| Nov 15, 2013

Biotta Juice Featured: Breuss Vegetable Juice

Serves 8

Ingredients

GAZPACHO
1 cucumber, diced (1/4 cup saved for garnish)
4 Roma tomatoes, diced (1/4 cup saved for garnish)
2 cloves garlic, minced
1 small leek, sliced and rinsed
1 zucchini, diced
1 bell pepper, diced
1 jalapeno, diced
1/4 cup cilantro, chopped
One 16oz bottle BIOTTA BREUSS VEGETABLE JUICE
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 lime, juiced
Sea salt and freshly ground pepper, to taste
GARNISHES: reserved diced vegetables, sliced green onions, Greek yogurt

SHRIMP SKEWERS
1 pound wild caught shrimp, any size
1 tablespoon olive oil
Sea salt and freshly ground pepper
Wooden skewers

CROSTINIS
1 loaf whole grain French bread
Olive oil
Sea salt and freshly ground pepper

Directions

For the gazpacho ~
In the bowl of a food processor or in a blender, combine all ingredients including a heavy pinch of salt and pepper. Pulse until combined and texture resembles very small minced vegetables. Taste and adjust salt and pepper as desired. Pour into a large serving bowl, cover and refrigerate for at least 1 hour, so flavors can blend. When ready to serve, ladle into serving bowls and garnish with reserved diced cucumber and tomatoes, sliced green onions and Greek yogurt. Serve with grilled shrimp and crostinis.

For the shrimp ~
Toss shrimp with 1 tablespoon olive oil and season with salt and pepper. Slide shrimp onto wooden skewers. Grill over hot grill for 2-4 minutes per side, until grill marks appear and cooked through (but, do not overcook). Alternately, sear skewers in a hot sauté pan for 2-4 minutes per side, until cooked through.

For the crostinis~
Slice French bread into thick slices. On one side of each slice, drizzle with olive oil and season with salt and pepper. Grill or toast to desired doneness.