HEIRLOOM GAZPACHO WITH BAY SHRIMP
By grinder
Ingredients
- Garnish:
- 1 cucumber, peeled and seeded
- 1 lb. heirloom tomatoes
- 1/2 red onion, peeled
- 3 garlic cloves, peeled
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1.5 teaspoons honey or sweetener of choice {helps cut the acidity}
- 3 tablespoons lemon juice
- 3 tablespoons parsley
- 1/2 teaspoon sea salt
- 1 dash cracked pepper
- 1/4 teaspoon Tabasco sauce
- 1/2 cup bay shrimp, peeled, deveined {optional}
- Diced cucumber, red onion, lemon slices and chopped parsley
Details
Adapted from AgainstAllGrain.com
Preparation
Step 1
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.
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