In the summer, we all switch over to cold soups, which I don’t really enjoy all that much. I’m not a big fan of raw onion or raw garlic, so gazpacho has never been a favorite…until now. A little bit of heat with the juicy tomatoes and the refreshing watermelon makes a delicious summer soup that I like with a skewer of marinated shrimp. All it needs is a squeeze of lime, and it’s perfect for these hot days.
2 cups cubed watermelon
1 pint cherry tomatoes
Juice of 1-2 limes
1/4 teaspoon hot sauce (to taste)
salt and pepper (to taste)
Combine all the ingredients in a food processor and blend until it reaches a think consistency but still has some texture. Chill until ready to serve.
Marinated Grilled Shrimp
1/2 pound large shrimp cleaned with shells removed (I like to remove tails so they can just be eaten)
1 teaspoon aleppo pepper
1/2 teaspoon ancho chili powder
1 teaspoon paprika
salt and pepper
Juice of 1 lime
3 tablespoons olive oil
Combine all the ingredients in a bowl to marinate for 30-45 minutes. Much longer, and the lime will start to cook the shrimp. Skewer them onto soaked skewers and grill for 2-3 minutes on the first side, until they start to turn pink. Flip and continue to cook for 1 minute more on the other side. Remove and serve with a lime wedge.