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By Joe Gray
Gazpacho, that lively cold soup of pureed tomatoes and veggies, is a great year-round meal opener.
But heartily garnished--with chopped cucumber, onion, peppers and the like--it satisfies as a light meal, which is how it developed in its native Spain.
This recipe piles on grilled shrimp and fresh avocado, two of my all time favorites.
And it makes plenty--more than 2 cups per serving (before garnishing).
It's also easily doubled.
And the delightful yellow cherry tomatoes create a natural balance and sweetness that is a welcome contrast with the red wine vinegar and other acidic flavors.
The recipe leaves you with a number of halves of this and that.
Chop them all up for a salsa the next day. Or to garnish this soup.
Or to serve as the base for another batch of the gazpacho, as you'll be wanting more.
YELLOW GAZPACHO WITH SHRIMP AND AVOCADO
Prep time: 15 minutes; Cooking time: 4 minutes
1 clove garlic, peeled