Gazpacho

Name: Gazpacho
Prep time: 1 h
Cook time: 1 h
Yield: 8 servings
Ingredients: 3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice; 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice; 1/2 red bell pepper, cored, seeded, and chopped; 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice; 1/2 to 1 teaspoon cayenne pepper; 2 medium celery stalks, chopped; 6 to 8 sprigs fresh cilantro; 1 cup minced fresh cilantro leaves; 1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice; 1 English cucumber, peeled, seeded, and chopped; 1/2-cup fresh flat-leaf parsley leaves; 2 tablespoons kosher salt; Kosher salt; 1/4 cup fresh lime juice; 1 cup extra-virgin olive oil; 1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice; 1 teaspoon sweet paprika; 1/2 cup red and yellow pear tomatoes, coarsely chopped; 1/2 teaspoon freshly ground black pepper; Freshly ground black pepper; 2 pounds, about 10 Roma tomatoes, cored and chopped; 1/4 cup sherry wine vinegar; 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled; 3 tablespoons sugar; 6 to 8 wedges lime; 2 cups tomato juice; 1 tablespoon tomato paste; 1/2 cup water

Prep: 60 min

Ready: 60 min

Servings: 8 servings

Calories: 260.41

Ingredients

1 3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
2 1/2 teaspoon freshly ground black pepper
3 Freshly ground black pepper
4 1/2 to 1 teaspoon cayenne pepper
5 2 medium celery stalks, chopped
6 1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
7 1 English cucumber, peeled, seeded, and chopped
8 1/2-cup fresh flat-leaf parsley leaves
9 6 to 8 sprigs fresh cilantro
10 1 cup minced fresh cilantro leaves
11 2 tablespoons kosher salt
12 Kosher salt
13 1/4 cup fresh lime juice
14 6 to 8 wedges lime
15 1 cup extra-virgin olive oil
16 1/2 cup red and yellow pear tomatoes, coarsely chopped
17 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
18 1/2 red bell pepper, cored, seeded, and chopped
19 1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
20 2 pounds, about 10 Roma tomatoes, cored and chopped
21 1/4 cup sherry wine vinegar
22 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled
23 3 tablespoons sugar
24 1 teaspoon sweet paprika
25 2 cups tomato juice
26 1 tablespoon tomato paste
27 1/2 cup water
28 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice

Directions

1
In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour.
2
Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup.
3
Place a wedge of lime on the rim of the plate.

Nutrition per serving

260.41 Calories

25.57g Carbs

6.99g Protein

17.09g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Gazpacho

Directions

Nutrition per serving

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Allergens