As some of you know, I am going through a juice cleanse right now. One juice, every two hours. Six juices a day. Juice, juice, and more juice.
For some reason I thought this would be an easy task to undertake. Other bloggers have done it, why can’t I?
Clearly, they must have taken some kind of internet, social media, and television hiatus. I didn’t realize I would have to look at and read about amazing recipes like these cookies. I also think the universe was against me when these popped up on my Pinterest feed. It’s not only sweets that are piquing my interests. I saw this beautiful roasted vegetable and was jealous. Yes, jealous of not being able to have squash. Don’t judge.
But, enough about my diet of juice. You will get to read about this whole process in a few days, with a few added surprises!
For now, I wish nothing for you all to enjoy looking at and hopefully eating one of my favorite summer dishes. It is clean eating at its finest. Healthy and gluten free too!
Oh gosh, I think I am trying to justify breaking from the juice cleanse to myself. Maybe now is a good time to turn off the computer.
Ingredients (Serves 6-8)
For the Gazpacho:
1 Jalapeno, seeded and roughly chopped
2 Roma Tomatoes, roughly chopped
1 Cup English Cucumber, chopped
1 Yellow/Orange Bell Pepper, chopped
1 Clove Garlic, chopped
1 ½ Cup Tomato Juice
Dash of Salt and Pepper
For the Shrimp:
1 lb. Large Shrimp, peeled and deveined
1 Tablespoon Olive Oil
Dash of Salt and Pepper
1 Teaspoon Paprika
¼ Teaspoon Cayenne Pepper
Combine the roughly chopped jalapeno, roma tomatoes, cucumber, bell pepper, and garlic in a food processor. Puree in pulse mode until all the vegetables are finely minced. Be sure not to puree too much or you will end up with mush.
Add the finely minced vegetables, tomato juice, and salt and pepper to a large bowl. Give the gazpacho a good mix. Add salt and pepper to taste if you feel it needs it.
Cover the bowl with plastic wrap and refrigerate for at least two hours and up to as much as twenty four hours.
When you are ready to serve the gazpacho, toss the shrimp together with the olive oil, salt, pepper, paprika, and cayenne. Use tongs or your hands to make sure each shrimp is evenly coated in the seasoning.
Heat your grill for about five minutes over medium heat. If you don’t want to grill the shrimp, they are also great just sautéed in a pan.
Add the shrimp to the hot grill. Sear each side for about three minutes, until the shrimp turn a beautiful pink color.
Serve the shrimp on top of a small bowl (or martini glass if you wanna get fancy with it) of the cold gazpacho. This is a great combination of hot and cold. A perfect meal on an end-of-summer day…
…that is, if you aren’t doing a juice cleanse right now. Womp, womp!