Gazpacho Recipe
Servings: 1
Ingredients
- This no-cook gazpacho can be made a day ahead. "If the texture is too thick for your taste, stir in a little tomato juice," Puck advises.
- 10 x Roma tomatoes, cored and minced (about 2 pounds)
- 1/2 x red bell pepper, cored, seeded and minced
- 1 x English cucumber, peeled, seeded and minced
- 2 med celery ribs, minced
- 1/2 c. fresh flat-leaf parsley leaves
- 1 Tbsp. tomato paste
- 2 c. tomato juice
- 1/2 c. water
- 1/4 c. sherry wine vinegar
- 1 c. extra-virgin extra virgin olive oil
- 3 Tbsp. granulated sugar
- 2 Tbsp. kosher salt
- 1/2 tsp freshly grnd black pepper
- 1/2 x to 1 tsp. cayenne pepper, or possibly to taste
- 1 tsp sweet paprika
- 1/4 c. diced (1/4 inch) red bell pepper
- 1/4 c. diced (1/4 inch) yellow bell pepper
- 1/4 c. peeled and diced (1/4 inch) red onion
- 1/4 c. peeled, seeded and diced (1/4 inch) cucumber
- 1/2 c. coarsely minced red and yellow pear tomatoes
- 3 x ripe avocados, peeled and diced (1/2 inch)
- 1 c. chopped fresh cilantro leaves
- 1/4 c. fresh lime juice (2 medium to large limes) Kosher salt and freshly grnd black pepper
- 12 x to 16 large shrimp, peeled, deveined, butterflied, poached and chilled (cook till shrimp turns pink)
- 8 sprg of fresh cilantro
- 8 x wedges of lime
Directions
- In a large bowl, combine tomatoes, bell peppers, cucumber, celery, parsley, tomato paste, tomato juice, water, vinegar, oil, sugar, salt, pepper, cayenne pepper and paprika. Cover and chill for 1 hour.
- Transfer to a food processor; pulse till almost pureed, leaving a little texture. Season with additional salt and pepper as needed. Return to bowl, cover and chill another hour before serving.
- To make topping: In a medium bowl, combine bell peppers, onion, cucumber, tomatoes, avocados, cilantro and lime juice till well-blended. Season to taste with salt and pepper. Cover and chill till needed.
- To serve: Divide soup into chilled soup plates. On a large serving spoon, place 1/4 c. of the topping mix, top with 2 shrimp and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
- The basic soup can be prepared up to 2 days ahead before serving (make the topping and garnish at serving time). Keep refrigerated.
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