Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

Serves 6


15 medium yellow tomatoes, cut into little pieces, making sure to retain liquid as well
2 medium cucumbers, peeled, deseeded and chopped fine
1 red bell pepper, chopped fine
1 medium red onion, chopped fine
2 cloves garlic, chopped fine
¼ cup white wine vinegar
1 teaspoon lemon zest
2 tablespoons cilantro chopped fine
¼ cup olive oil
1 teaspoon salt
1 teaspoon cracked pepper
15 pieces of shrimp, tail on and cleaned
¼ cup cilantro pesto  (see our recipe section)
Avocado, garnish


Mix all ingredients (except shrimp, cilantro pesto and avocado) in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving. 

Alternatively grind up with a mortal and pestle until desired consistency. Chill before serving.

Grill shrimp brushing with pesto.  Serve in martini glasses with 2 grilled shrimp and avocado.