Servings: 4Prep: 15 minutesTotal: 1 hour 30 minutesIngredientsfor the gazpacho:1/2 cup marcona almonds, toasted1/4 teaspoon smoked paprika4 medium vine-ripe tomatoes, cored and roughly chopped1 garlic clove, peeled1/2 baguette, roughly choppedkosher salt and freshly ground black pepper, to taste2 tablespoons sherry vinegarfor serving:1/2 pound unpeeled shrimp (about 12)1/2 teaspoon smoked paprika1 garlic clove, mincedkosher salt and freshly ground black pepper, to taste1 tablespoon olive oil, plus more for drizzling6 sungold tomatoes, halvedDirections1. Make the gazpacho: In a blender, combine the almonds, paprika, tomatoes, garlic, bread, and 1/2 cup water and purée until smooth. Add in the oil, purée until smooth and glossy, and season with salt and pepper. Refrigerate at least 1 hour.2. To serve: Toss the shrimp with the paprika, garlic, salt, and pepper. Heat the oil in a large skillet over medium-high and cook the shrimp, turning once, until pink and cooked through, 2 to 3 minutes. Remove from heat.3. Divide gazpacho between 4 bowls. Top each with 3 shrimp and 3 tomato halves. Drizzle with olive oil.
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