Chunky Gazpacho With Shrimp Ceviche And Avocado

Name: Chunky Gazpacho With Shrimp Ceviche And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Gazpacho; 2 1/2 pounds ripe, but firm meaty organic tomatoes; 2 cups good quality tomato juice, if needed; About 1/2 cup fresh lime juice or to taste; About 1 1/2 teaspoons Tabasco sauce; 4 tablespoons best quality extra-virgin olive oil; 2 teaspoons sea salt; 2 bell peppers, diced into 1/4-inch pieces; 1 bunch scallions, thinly sliced; 1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4-inch pieces; 1/2 cup fresh cilantro leaves, chopped; 2 teaspoons ground coriander; For Shrimp Ceviche:; 12 oz medium shrimps, peeled and deveined; 2 large lemons, juiced; 2 limes, juiced plus more for avocados; 1 whole serrano chile, diced small; 2 ripe Hass avocados, peeled and sliced into about 1/3-inch slices; 2-3 tablespoons cilantro leaves; 1 small red onion or a large shallot, small diced

Servings: persons

For the Gazpacho
2 1/2 pounds ripe, but firm meaty organic tomatoes
2 cups good quality tomato juice, if needed
About 1/2 cup fresh lime juice or to taste
About 1 1/2 teaspoons Tabasco sauce
4 tablespoons best quality extra-virgin olive oil
2 teaspoons sea salt
2 bell peppers, diced into 1/4-inch pieces
1 bunch scallions, thinly sliced
1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4-inch pieces
1/2 cup fresh cilantro leaves, chopped
2 teaspoons ground coriander
For Shrimp Ceviche:
12 oz medium shrimps, peeled and deveined
2 large lemons, juiced
2 limes, juiced plus more for avocados
1 whole serrano chile, diced small
2 ripe Hass avocados, peeled and sliced into about 1/3-inch slices
2-3 tablespoons cilantro leaves
1 small red onion or a large shallot, small diced

1
["Make Shrimp Ceviche:
2
Place shrimps in a medium glass or stainless steel bowl.
3
Add lemon and lime juices and stir in the Serrano chile, onion and cilantro leaves.
4
Cover the bowl and refrigerate for about 2 to 3 hours or until the shrimps turn a light pink color and are not translucent.", "Make Gazpacho:
5
Cut in half, gently squeeze out the seeds and then dice 1/3 of all tomatoes, transfer to a large bowl.
6
Add bell peppers, scallions, cucumber and coriander. Cover the bowl and place in refrigerator.", "In a blander puree remaining tomatoes until smooth, add lime juice, Tabasco sauce, salt, olive oil and tomato juice (if needed), blend until combined.
7
Pour to a pitcher and chill until ready to serve (at list 1 hour and up to 6 hours).", "When ready to serve taste and adjust the seasonings.
8
Ladle pureed Gazpacho to soup balls for each person, spoon the chunky mixture, lemon and lime marinade from Ceviche, and arrange a few shrimps and avocado slices on top. Squeeze a liberal amount of lime juice on top and sprinkle fresh cilantro leaves."]

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Gazpacho, 2 1/2 pounds ripe, but firm meaty organic tomatoes, 2 cups good quality tomato juice, if needed, About 1/2 cup fresh lime juice or to taste, and more.

Yes, Chunky Gazpacho With Shrimp Ceviche And Avocado falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!