Pioneer Woman's Gazpacho with Mark Bittman's Spicy Broiled Shrimp

I discovered today that I cannot say gazpacho. I can make gazpacho. I can spell the word. I can "hear" it in my head. Alas, what comes out of my mouth is a different word all together. Perhaps my proficiency at industrial grade swearing has taken a toll on my pronunciation skills.

We have an abundance of tomatoes right now, so I decided it was time to try Pioneer Woman's Gazpacho (gaz-PAW-choe, gauze-paw-choe, gauze-paw-CHOE, gauze-pawch-OH... ARGH!) , since Spork had sent it to me asking why I'd never made it. In my defense, the recipe was only published a month ago - hardly a sign of slacking, in my opinion. Of course, being chastized hurts my little feelers and probably means I should bake something. Or buy some ice cream. Or both. Ice cream is Spork's Achilles' heel. It is my best weapon in the battle of the wills. (Did that sound evil?)

One of the suggestions in the PW recipe was to add a grilled shrimp to each bowl of gazpacho. That's 'a' as in one. One shrimp. Who eats one shrimp? That's just crazy talk, that is. I suppose I finally found a fault with the glorious and wonderful PW. I won't hold it against her though, because I went ahead and prepared two pounds of Mark Bittman's Spicy Grilled or Broiled Shrimp. Two pounds for two people. That's more like it! Normally I (or Spork) would grill it, but because of The Incident, the grill is temporarily out of commission. I went with the broiled version.

Results: Yum! I was worried that it would be too salty with the tomato juice, but it's very light and fresh tasting. I didn't have any celery, so I substituted 3 serrano chiles (What? Doesn't everyone substitute serranos for celery?). I also used some diced jalapenos in the reserved chopped veggies. With both of those chiles, there was a little bite to the soup, but nothing overpowering. I will definitely make it again.