1 garlic clove, peeled
1 1/2 pounds yellow cherry tomatoes, about 2 pints
1/2 medium red onion, peeled and roughly chopped
1/2 red bell pepper, stemmed, seeded and roughly chopped
1/2 jalapeno chili, stemmed and minced (optional)
1/4 English cucumber, unpeeled and roughly chopped
2 tablespoons each: red wine vinegar, extra-virgin olive oil
1/2 teaspoon coarse salt
10 large shrimp, peeled and deveined
1/2 avocado, peeled, pitted and cut into 1/2-inch dice
Tortilla chips and hot sauce, for serving
Heat a grill to medium heat. Meanwhile, drop the garlic into a food processor while motor is running and process until minced. Add the tomatoes, onion, bell pepper, jalapeno and cucumber; process to desired texture — rather coarse, very smooth or somewhere in between.
Transfer to a bowl; stir in the vinegar, olive oil and salt. Taste for seasoning.
Grill the shrimp, turning once, over medium heat until just cooked through, about 3 minutes. (Or saute in a little olive oil or butter in a skillet over medium heat.)
To serve, ladle gazpacho into wide, shallow bowls. Top with shrimp and the avocado. May chill, if desired, for 10 minutes in a bowl set over an ice bath. Serve with the tortilla chips and pass the hot sauce at the table.
Makes 2 servings.