Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 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; 1/2 cups Cilantro, Chopped; 1 whole Avocado, Peeled And Pitted, Sliced; 1 whole Lime, Cut In Half

Servings: persons

1 Tablespoon Olive Oil
5 cloves Garlic, Minced
5 whole Tomatoes
1 whole Purple Onion, Diced
1 whole Zucchini, Chopped
1 whole Cucumber, Chopped
1/2 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
1/2 cups Cilantro, Chopped
1 whole Avocado, Peeled And Pitted, Sliced
1 whole Lime, Cut In Half

1
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.
2
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.
3
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!
4
Meanwhile prepare shrimp. Toss shrimp with old bay seasoning. Grill them over medium heat for 2 minutes per side until opaque.
5
Ladle soup into chilled bowls, top with shrimp, hard boiled egg, cilantro, avocado, and a squeeze of lime. Enjoy.
6
Recipe adapted from Pioneer Woman.
7
**Tip place tomato juice in the fridge a few hours before making the soup so that it is nice and cold.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 5 cloves Garlic, Minced, 5 whole Tomatoes, 1 whole Purple Onion, Diced, and more.

Yes, Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho

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