HEIRLOOM GAZPACHO WITH BAY SHRIMP

HEIRLOOM GAZPACHO WITH BAY SHRIMP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cucumber, peeled and seeded

  • 1

    lb. heirloom tomatoes

  • ½

    red onion, peeled

  • 3

    garlic cloves, peeled

  • 3

    cups tomato juice

  • ¼

    cup red wine vinegar

  • ¼

    cup extra virgin olive oil

  • 1.5

    teaspoons honey or sweetener of choice {helps cut the acidity}

  • 3

    tablespoons lemon juice

  • 3

    tablespoons parsley

  • ½

    teaspoon sea salt

  • 1

    dash cracked pepper

  • ¼

    teaspoon Tabasco sauce

  • ½

    cup bay shrimp, peeled, deveined {optional}

  • Garnish:

  • Diced cucumber, red onion, lemon slices and chopped parsley

Directions

Cut vegetables into large chunks to make it easier for your food processor or blender to chop. Place tomato pieces, cucumber, onion, and garlic in the bowl of a food processor or in a large blender jar. Pulse 3-4 times, until the vegetables are roughly chopped. Add half of the tomato juice, vinegar, olive oil, honey, lemon juice, seasonings and blend for 30 seconds until a smooth soup has formed. If you have a food processor large enough to hold all 3 cups of tomato juice, you can add it all at once. Pour the remaining tomato juice into a large bowl, then incorporate your blended mixture. Check for seasonings, and adjust to your taste. My husband likes a little extra Tabasco, but I prefer less spice. Chill in the refrigerator to let the flavors meld a minimum of 4 hours, but preferably overnight. Serve with fresh diced cucumber, red onion, lemon slices, parsley and bay shrimp.


Nutrition

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