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Gazpacho
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Description
A cold, refreshing, light soup that hits the spot every time. This version is almost like eating mild salsa as a soup base.
Ingredients
- 1 Tablespoon Olive Oil
- 5 cloves Garlic, Minced
- 5 whole Tomatoes
- 1 whole Purple Onion, Diced
- 1 whole Zucchini, Chopped
- 1 whole Cucumber, Chopped
- ½ cups Cilantro
- 2 whole Carrots, Chopped
- 1 whole Jalapeno (seeds Removed)
- 1 whole Red Pepper , Stem And Seeds Removed, Then Chopped
- 4 cups Organic Tomato Juice, Low Sodium
- 1 teaspoon Black Pepper
- 1 teaspoon Sea Salt
- 1 Tablespoon Hot Sauce, Or More To Taste
- FOR THE GARNISHES:
- 1 Tablespoon Old Bay Seasonings
- 1 pound Shrimp, Tails And Veins Removed
- 2 whole Eggs, Hard Boiled, Peeled And Chopped
- ½ cups Cilantro, Chopped
- 1 whole Avocado, Peeled And Pitted, Sliced
- 1 whole Lime, Cut In Half
Preparation
In a small skillet over medium heat, heat oil. Once it’s hot add garlic and saute garlic for 2 minutes. Remove pan from heat and place garlic into a large food processor.
Add 1/2 of all the veggies, and reserve the other half of the veggies to leave in chunks in the soup. Puree this mixture until finely mixed. Now add in the tomato juice, salt and pepper and hot sauce. Puree again and taste. Adjust seasonings if needed.
Pour the puree into a large bowl and pour the remaining veggies in. Give it a good stir. Let this soup chill in the refrigerator for at least 30 minutes. The longer it sits the better the flavor!
Meanwhile prepare shrimp. Toss shrimp with old bay seasoning. Grill them over medium heat for 2 minutes per side until opaque.
Ladle soup into chilled bowls, top with shrimp, hard boiled egg, cilantro, avocado, and a squeeze of lime. Enjoy.
Recipe adapted from Pioneer Woman.
**Tip place tomato juice in the fridge a few hours before making the soup so that it is nice and cold.
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