8 Recipes to Serve at Family Gatherings

Watermelon Gazpacho Served With Shrimp Ceviche (2 of 8)

Watermelon Gazpacho Served With Shrimp Ceviche(2 of 8)

This recipe screams sophistication. This time around, you are sure to impress your family members with this recipe.

Serve your guests with a dish you will only see on a high-end restaurant’s menu. Get ready to impress!

Ingredients

Gazpacho:

• 1 red bell pepper
• 1 ear of corn
• 3 cups of watermelon (seedless)
• 2 1/2 pounds of tomatoes
• 1 pound of cucumber (peeled and seeded)
• 1 chipotle in adobo sauce (without seeds and chopped)
• 2 tsp of chipotle adobo sauce
• 2 scallions (chop white and green)
• 1 clove of garlic
• 3 tbsp of lime juice
• 1/3 cup of cilantro leaves (chopped)
• 2 tbsp of olive oil
• 1 tbsp of salt (kosher)

Shrimp Ceviche:

• 1/2 lb. of baby shrimp (deveined)
• 1/2 cup of lime juice
• 1/4 tsp of salt (kosher)
• 1 tbsp of cilantro leaves (chopped)

Preparation

1. Over an open flame, roast the bell pepper until blackened.
2. Place them in a paper bag for 5 minutes, take off the blackened skin, remove the seeds, and the stem.
3. Over an open flame, roast the corn, until it is charred.
4. To make the puree, chop the tomatoes, watermelon, cucumber, jalapeño, red bell peppers and place them in the blender. Remove the corn from the cob and put in the blender. Add the adobo sauce, the chipotle, garlic, lime juice, scallions, oil, salt, and cilantro in a blender. Puree it and pour it in pitcher.
5. Combine the lime juice, shrimp, cilantro, shrimp, and let it stand for 3 hours.
6. Drain off the juice and serve.