Tonight, a dish that’s perfect for those hot summer evenings where you don’t want to turn on the stove or the oven: a “stew” made entirely of raw and precooked ingredients. Shrimp, cucumbers, and avocado are topped with a puree of tomatoes, onions, and peppers, then topped with cilantro and tortilla chips. This recipe comes from How to Eat Supper.

Lisa says:

Is this like gazpacho or something?

Chris says:

Sort of — it’s like the world’s best chunky salsa.

Lisa says:

Yum… seems pretty light if it’s just raw veggies and shrimp.

Chris says:

Yep! Light and refreshing… that lime juice brightens up the flavors a bit.

Lisa says:

So, you mentioned that you don’t have to turn on the oven, but we did anyway for the bread we had with it.

Chris says:

Yeah, well I also mentioned that it’s good for really hot nights, but it’s actually kinda cool and raining.

Lisa says:

True. It’s still delicious.

Santa Fe Summer Pot with Shrimp and Avocado
1/4 cup fresh lime juice
1/2 medium red onion, finely chopped
2 large garlic cloves, minced
1/2 jalapeño, seeded and minced
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp freshly-ground black pepper
1 1/2 pounds ripe tomatoes, coarsely chopped
4 sprigs fresh cilantro
1 small cucumber, peeled and diced
1 ripe avocado, diced
1 pound cooked peeled shrimp
Handful tortilla chips, lightly crushed
limes, cut into wedges

In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spices. Let marinate for 10 minutes.
Place the tomatoes and cilantro sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips, additional cilantro, and lime wedges.

4 Servings