|
2 1/2 pounds very ripe (7 or 8) medium tomatoes, cored and quartered
about 1 1/4 pounds (2 medium) cucumbers, peeled and seeded
1/2 pound (1 medium) bell pepper (red, green or yellow), cored, seeded and cut nto 1-inch chunks
2 large celery stalks, cut into 1-inch pieces
3 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1/4 cup olive oil
1 tablespoon sherry wine vinegar
2 cups tomato juice
1/2 pound grilled shrimp
avocado for garnish
Directions
1. In a large stainless steel, glass, or ceramic bowl, combine the tomatoes, 1 1/2 cucumbers, bell peppers, celery, tomato paste, salt, pepper and cayenne. Pour over the olive oil and vinegar, cover and refrigerate 6 to 8 hours, up to overnight, stirring occasionally.
2. Using a food processor fitted with a steel blade, process the vegetables until they are minced, still retaining some texture. (This will have to be done in 2 or 3 batches). Return to the bowl and pour in the tomato juice. Correct seasoning to taste and chill until serving time.
3. When ready to serve, cut the remaining half of cucumber into thin slices.
Presentation: Ladle the gazpacho into 8 soup bowls. Garnish with the cucumber slices and top with grilled shrimp and avocado.
To prepare ahead: Through step 2.
Note: Crabmeat or cooked lobster may be substituted for the grilled shrimp.
|