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Roma tomatoes (about 2 pounds), cored and chopped
red bell pepper, cored, seeded, and chopped
English cucumber, peeled, seeded, and chopped
medium celery stalks, chopped
1/2 cup
fresh flat-leaf parsley leaves
1 tablespoon
tomato paste
2 cup s
tomato juice
1/2 cup
1/4 cup
sherry wine vinegar
1 cup
extra-virgin olive oil
3 tablespoon s
2 tablespoon s
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
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
large shrimp, peeled, deveined, butterflied, poached, and chilled
sprigs of fresh cilantro
wedges of lime

Prepare Gazpacho:

  1. In a large bowl, combine all the ingredients. Cover and refrigerate for 1 hour. 
  2. 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.

 Prepare topping mixture:

  1. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed.

Ladle 1 1/2 cups of gazpacho into chilled soup plates. Spoon 1/4 cup of the topping mixture onto center of soup, top with 2 shrimp, and garnish with a sprig of cilantro. Place a wedge of lime on the rim of the plate.

Average: 3 (35 votes)

About this Recipe

If you don't want to serve a salad, this is the perfect first course on a warm summer evening, when tomatoes are bursting with flavor. It requires no cooking and can be made the day before it is needed. If the texture is too thick for your taste, stir in a little tomato juice.

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