Gazpacho (European Way)

By exdircomp

Balsamic Glaze: (if you cannot purchase at grocery store)
2 cups balsamic vinegar


Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately 1 cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze

Ingredients

• Topping mixture:
• 2 pounds, tomatoes, cored and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 1 English cucumber, peeled, seeded, and chopped
• 1 medium Fennel, chopped
• 1/2-cup fresh flat-leaf parsley leaves
• 1/2 cup cilantro leaves
• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1/2 cup water
• 1/4 cup sherry wine vinegar
• 2 teaspoons Worcestershire sauce
• 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 jalepeno small chop (if you want more heat)
• 1 teaspoon sweet paprika
• 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:
• 6 to 8 sprigs fresh cilantro
• 6 to 8 wedges lime

Preparation

Step 1

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. To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.