Ingredients
- 2 pounds, about 10 Roma tomatoes, cored and chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 1 English cucumber, peeled, seeded, and chopped
- 2 medium celery stalks, chopped
- 1/2-cup fresh flat-leaf parsley leaves
- 1 tablespoon tomato paste
- 2 cups tomato juice
- 1/2 cup water
- 1/4 cup sherry wine vinegar
- 1 cup extra-virgin olive oil
- 3 tablespoons sugar
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
Directions
In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. 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. Place a wedge of lime on the rim of the plate.
Topping mixture:
- 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
- 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
- 1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
- 1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
- 1/2 cup red and yellow pear tomatoes, coarsely chopped
- 3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
- 1 cup minced fresh cilantro leaves
- 1/4 cup fresh lime juice
- Kosher salt
- Freshly ground black pepper
Garnishes:
- 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled
- 6 to 8 sprigs fresh cilantro
- 6 to 8 wedges lime
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Rated: 5 stars out of 5