Warm weather and sunshine are finally here and summer is in full swing and with that means lots of yummy fruits on the market. While apples and oranges are a routine grocery item, there’s another fruit out there that will offer more nutrients and benefits than your average fruit and add something extra to your summer recipes. Kiwis contain more vitamin C than oranges, more potassium than bananas and packed with fiber, folate and vitamin E. Despite their fruit status, kiwis can be sweet or savory and can be worked into appetizers, drinks, desserts and more.
This gazpacho recipe by Devin Connell, owner of Delica Kitchen, is creamy, tangy and cool and since it’s so easy to make, it’s the perfect dish to cool off with on a hot day.
Kiwifruit Avocado and Tomatillo Gazpacho with Grilled Shrimp
By Chef Devin Connell
1 lb tomatillos (6-7)
1 tbs grape seed oil
2/3 cup diced red onion
1 ½ medium sized garlic cloves minced
1 tbs jalapeno pepper, finely minced
2 medium haas avocado, peeled and roughly mashed
6 kiwifruit, peeled and quartered
¼ cup cilantro, minced
2 tbs lime juice
1 tbs lemon juice
½ tps cumin
2 tbs white wine vinegar
2 tbs kosher salt
2 cups cold water
6 large, cleaned shrimp
Salt and pepper to taste
Lime wedges to garnish
1. Preheat oven to 425F.
2. Place tomatillos in a bowl and top with boiling water.
3. Let sit for two minutes.
4. Drain and remove husk.
5. Cut tomatillo’s in half and toss with oil.
6. Roast on baking sheet for 30 minutes.
7. Once cooked, reserve tomatillo flesh, skins and all pan juices and cool to room temperature.
8. Combine all remaining ingredients, including tomatillos, in a large bowl and toss together.
9. In two batches, mix in a blender until very smooth.
10. Chill for a minimum of 1 hour before serving.
11. Before serving, toss shrimp with oil, salt and pepper.
12. Cook on grill pan or BBQ for 1.5 minutes on each side.
13. To serve, ladle just under 1 cup of soup into bowl, top with 1 shrimp in the middle of bowl and a small wedge of lime.