Gazpacho

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
1 hr
Cook:
15 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cloves garlic
  • 1/2 red onion
  • 5 Roma tomatoes
  • 2 stalks celery
  • 1 large cucumber
  • 1 zucchini
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • Several dashes hot sauce
  • Dash salt
  • Dash black pepper
  • 4 cups good-quality tomato juice
  • 1 pound shrimp, peeled and deveined
  • Avocado slices, for serving
  • 2 hard-boiled eggs, finely minced
  • Fresh cilantro leaves, for serving
  • Crusty bread, for serving
Directions
Watch how to make this recipe.
  • Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini.

  • Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender.

  • Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables.

  • Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible.

  • Grill or saute the shrimp until opaque. Set aside.

  • Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side.


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