Ingredients:
10 roma tomatoes, cored and chopped
1/2 red bell peppers, cored,seeded and chopped
1 English cucumbers, peeled,seeded and chopped
2 medium celery ribs, chopped
1/2 cup fresh flat leaf parsley
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2-1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1/4 cup red bell peppers, peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
1/4 cup yellow peppers, peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
1/4 cup red onions, peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
1/4 cup cucumbers, peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
1/4 cup fresh lime juice
1/4 cup red pear tomatoes, coarsley chopped
1/4 cup yellow pear tomatoes, coarsley chopped
3 ripe avocados, peeled,seeded and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
kosher salt
freshly ground black pepper
12 -16 large shrimp, peeled,deveined,butterflied,poached and chilled ( omit if you are vegetarian)
6 -8 sprigs fresh cilantro
6 -8 wedges limes
Directions:
—Preparegazpacho: In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
Cover and refrigerate for 1 hour.
Transfer to food processor, pulse until almost pureed, leaving a little texture.
Season with salt and pepper.
Return to bowl, cover and refrigerate another hour before serving.
—PrepareTopping: In a medium bowl, combine all the topping ingredients until well blended.
Season with salt and pepper.
Cover and refrigerate until needed.
—Toserve: Ladle 10 to 12 ounces into chilled soup plates.
Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
Place a wedge of lime on the rim of the plate.
Servings: Serve
Time preparation: 15 min.
Time total: 15 min.