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June 2011

Make Ahead Meal

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Gazpacho Soup with Chilled Jumbo Shrimp

Serves 8

You'll Need
  • 6 cups fresh tomatoes, chopped (about 4 tomatoes)
  • 1 red bell pepper, seeds and ribs removed, chopped
  • 1 yellow bell pepper, seeds and ribs removed, chopped
  • ½ cup red onion, chunked
  • 1 ½ English cucumbers, peel on, chopped
  • 3 tablespoons coarsely chopped fresh cilantro (or basil)
  • 2 cloves garlic, chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • Juice of one lime
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 2 cups canned, low sodium tomato juice
  • Cooked jumbo shrimp, peeled and deveined (3 per person)
Prep and Cook
  • Place one-third of the vegetable and herb ingredients in a food processor and puree until you’ve reached your desired consistency (chunky to smooth).
  • Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture.
  • Add olive oil, vinegar, lime juice, oregano, salt and pepper and tomato juice to the bowl, stirring until combined. Taste for seasoning.
  • Refrigerate soup until chilled.
  • Serve soup cold with chilled or grilled jumbo shrimp and a dollop of plain yogurt or a handful of croutons.

Good to know: The flavor of gazpacho improves if allowed to chill overnight so its best as a make ahead meal.

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