Gazpacho
Ingredients
- 6 medium + Heirloom tomatoes, quartered (approximately 6 cups)
- 2 Tbsp. rice wine or red wine vinegar
- 2 Tbsp. lemon juice
- 1/4 C. rough chopped red onion
- 1/4 C. rough chopped cilantro
- 1/4 C. rough chopped red bell pepper
- 1 C. cucumber, seeded and sliced
- 1/4 C. rough chopped basil
- 3 cloves garlic
- 1/4-1/2 jalapeño (season carefully to taste)
- 12 oz. can of V8 (Have another can available, add if necessary for desired consistency)
- salt and pepper to taste
- After Blending:
- 3 C. chopped grilled shrimp
- 2 C. seeded and chopped cucumbers
- 1 chopped avocado
Directions
Combine above ingredients (except for 3 after blending ingredients) and blend in a blender, strain if necessary. Add salt and pepper to taste and then add the shrimp, cucumbers and avocado. Garnish with shrimp, a touch of bell pepper, red onion, avocado, lemon zest and cilantro.
Serves 4-6
