How many of you ladies have a husband what will not consider a meal, a meal if there isn’t some meat on his plate? That when you order pizza it has to be the meat lovers or nothing. He won’t even consider the veggie pizza. How many times have you been making dinner as he has hovers around asking, “Is there any meat in it?” I am sure I have many fellow sympathizers. My man is a hard core carnivore, not only does there have to be meat in it but it has to be chunks of meat. For example if I am making something with sausage he protests if I cut the casing to break up the sausage, he wants it in slices.
- 2 cloves garlic, minced
- 1/2 large red onion, diced
- 1/2 large cucumber, diced
- 2 ripe tomatoes, diced
- 1/2 zucchini, diced
- 2 cups tomato juice
- 1/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar
- 1 tablespoons sugar
- Salt and Black Pepper to taste
- 1 Jalapeno, Finely minced
- Sliced avocado
- 8 large shrimp
- Dash of Cumin
- Pinch of kosher salt
In the food processor, combine the minced garlic with red onion, cucumber, tomato, zucchini, tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well.
Pour into a large bowl, stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a 1 hour; soup need to chill to allow the flavors to marinate.
Remove the soup from the fridge and stir. Check seasonings one last time.
Season shrimp with cumin and salt, drizzle with a bit of olive oil. Grill on grill skillet until pink. Drizzle a thick slice of wheat bread with olive oil and grill on grill skillet.
Ladle soup into a bowl and garnish with remaining diced vegetables, a slice of fresh avocado and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slice of bread.