Here’s a recipe for Gazpacho With Grilled Shrimp and Avocado from the folks at Life’s Ambrosia that will help you tastefully cool down in this Summer heat.

Gazpacho (also known as gaspacho) is just about the best way I know of to beat the heat while showcasing the flavor of fresh seasonal tomatoes. It’s easy to make, and if you prepare a large batch of it you can keep the extra soup in the refrigerator, insulated container, or thermos so you can steal little tastes of it throughout the hottest part of the day the way people in Spain and Portugal do.

In this twist on the Andalusian favorite, the gazpacho is topped with delicious grilled shrimp and avocado, making this dish a refreshing addition to any cookout, picnic, or BBQ.

Ingredients:

5 medium ripe tomatoes, chopped
1 red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, peeled, seeded, chopped
handful of fresh parsley
4 cloves garlic, minced
1 jalapeno, chopped (optional)
juice of 2 lemons, divided
2 tablespoons white wine vinegar
1/4 teaspoon cayenne pepper (optional)
4 cups tomato juice
3 avocados
1 pound medium prawns, peeled and deveined
olive oil
kosher salt and fresh cracked pepper

How to Make Gazpacho With Grilled Shrimp and Avocado

See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

You can also see our list of delicious seafood recipes, organized by type of fish to make it easier for you to find culinary inspiration and ideas.

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(Photo Credit: All Fish For Friday Recipe of the Week photos are courtesy of the featured blog.)

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Please join us tomorrow to read our newest Fish For Friday Recipe on HuggingtheCoast.Com: Gazpacho With Grilled Shrimp and Avocado.

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As a child, I grew up in a large urban city, where picnics were few and far between. However, whenever I fantasized about the perfect picnic, fresh egg salad was always at the top of my list of items to include.

Rich, creamy, and comforting, the flavor of egg salad seemed to embody all the simple pleasures of the ideal picnic experience (along with perfect weather and a view of something a bit more charming than billowing smokestacks, security fences, and oil slick rainbows).

Here’s some wonderful gourmet egg salad recipes for you to take out for a test drive on your next cookout or picnic.

Enjoy!

• Spicy Asian Chili Garlic Egg Salad Recipe

• Venusian Pickled Pink Egg Salad Recipe

• The Barefoot Contessa: Smoked Salmon and Egg Salad Tartines Recipe from Feasts and Fotos (Pictured to the Right)
  

• Piquillo Peppers Stuffed w/Artichokes, Tuna and Egg Salad Recipe from Bitchincamero

• Lemony Egg Salad with Basil and Capers Recipe from Not Eating Out in New York

• Curried Egg Salad with Caramelized Onion Recipe from Serious Eats

• Basil Egg Salad on Kalamata Olive Bread Recipe from Je Mange la Ville

• Tea Smoked Egg Salad Recipe from The Perfect Pantry

• The Silver Palate Cookbook Egg Salad With Dill Recipe from Pages, Pucks, and Pantry

• Bacon And Avocado Egg Salad Recipe from Food Renegade

• Fava Bean Egg Salad Recipe (No Mayo Required) from Foodie Reflections

• Mushroom and Asparagus Egg Salad with Tarragon Aioli Recipe from Wild Thyme Kitchen

• Smoky Deviled Egg Salad on Golden Rye Crisps Recipe from Always Order Dessert

• Anne’s Egg Salad Bites Recipe from Anne’s Food

• Thai Deep Fried Egg Salad Recipe (Yum Kai Dow) from Eat Brisbane

and for those who want the taste of delicious egg salad without the eggs:

• Happy Hen Eggless Egg Salad Recipe from Lighter Footstep

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(Photo Credits: Untitled (Egg Carton) by Vovchychko, Smoked Salmon and Egg Salad Tartines from Feasts and Fotos. All egg salad recipe cameo shaped graphics are adapted from the above mentioned blogs.)

So, have you ever said to yourself, ‘Hmmm, I wonder what egg salad left by a UFO in the middle of a crop circle would look like?’ Well, take a look at the above photo and wonder no more!

Sure it’s enticingly bizarre, but does it taste good, you ask? Heck yeah it does — it just looks totally extraterrestrial!

But how does a person get the idea to make something so… so… ______? (just go ahead and fill in the blank with your choice of hyperbole.)

Well, I’ll tell you: I was sitting in a bar reading Cook’s Illustrated (yes, you read that correctly) when I looked up and saw a gallon jar of intensely PINK pickled eggs. Suddenly, the provocative and irresistible phrase ‘pickled pink egg salad’ formed in my brain.

Now, I really don’t know if this is the logical consequence of reading Cook’s Illustrated and then spotting an intriguing foodstuff, or whether it has something to do with those Jagermeister shots someone twisted my arm to drink, or whether it means I should start wearing a tinfoil beanie because the aliens are projecting thoughts into my head.

Or perhaps some combination of the above. There’s really no way to tell. All I know is that I felt compelled to make pickled pink egg salad – and it turned out to be really, really good!

Or maybe that’s what the Venusians want me to say.

Believe it or not, you can buy reasonably-sized jars of pickled eggs in many supermarkets (usually in the deli section.) However, the pre-made ones can be seriously tangy, so I strongly suggest taking the time to make your own.

It’s really very easy, and you can control the amount of tanginess in the finished product. If you want to save time, you can use those packs of pre-cooked, pre-peeled hard boiled eggs (a godsend!) that are found in the refrigerated section of the supermarket.

To pickle your own eggs, just put them in a glass jar or other non-reactive (and non-staining) container, pour in the juice from one or more cans of beets (one can does half a dozen eggs nicely), add about 1/4 cup of white vinegar (you can also use half white & half cider vinegar), stir it up a bit, and wait. I let mine pickle for about 4 hours; they were not too sour and about 1/4 inch of the white had picked up the color. The resulting salad had a suitably fun color and good, not overwhelming, tang.

Here’s how to make the Venusian Pickled Pink Egg Salad:

Ingredients:

6 pickled eggs
1/4 cup mayo
2 Tbsp sweet pickle relish (or chopped sweet pickle with a tsp of pickle juice)
1/4 cup thinly sliced baby carrots
1/4 cup diced celery
1 scallion, minced
1/4 tsp salt
1/4 tsp black pepper

PREPARATION:

Coarsely chop the pickled eggs and mix with the remaining ingredients.

Serve as a salad on mixed baby greens or as a sandwich on dark pumpernickel bread.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our newest daily food article on Hugging the Coast: Gourmet Egg Salad Recipes Perfect for a Party or Picnic.

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