GAZPACHO

10 Roma tomatoes (about 2 pounds), 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 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

Topping Mixture

1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/3-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

1/2 cup red and yellow pear tomatoes, coarsely chopped

1 ripe avocado, peeled, seeded, and cut into 1/2-inch dice

1/2 cup minced fresh cilantro leaves

1/4 cup fresh lime juice

Kosher salt

Freshly ground black pepper

Garnish

12 large shrimp, peeled, deveined, butterflied, poached, and chilled

6 sprigs of fresh cilantro

6 wedges of lime

METHOD

PRESENTATION

Instructions for Gazpacho Recipe

Prepare Gazpacho: In a large bowl, combine all the ingredients. Cover and refrigerate for 1 hour.

Transfer to a food processor, pulse until almost puréed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate another hour before serving.

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One thought on “GAZPACHO

  1. […] GAZPACHO […]

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