Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 pounds, about 10 Roma tomatoes, cored and chopped; 1/2 red bell pepper, cored, seeded, and chopped; 1 English cucumber, peeled, seeded, and chopped; 2 medium celery stalks, chopped; 1/2 -cup fresh flat-leaf parsley leaves; 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 to 1 teaspoon cayenne pepper; 1 teaspoon sweet paprika; 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice; 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice; 1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice; 1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice; 1/2 cup red and yellow pear tomatoes, coarsely chopped; 3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice; 1 cup minced fresh cilantro leaves; 1/4 cup fresh lime juice; Kosher salt; Freshly ground black pepper; 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled; 6 to 8 sprigs fresh cilantro; 6 to 8 wedges lime

Servings: persons

2 pounds, about 10 Roma tomatoes, cored and chopped
1/2 red bell pepper, cored, seeded, and chopped
1 English cucumber, peeled, seeded, and chopped
2 medium celery stalks, chopped
1/2 -cup fresh flat-leaf parsley leaves
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 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
1/2 cup red and yellow pear tomatoes, coarsely chopped
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper
12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled
6 to 8 sprigs fresh cilantro
6 to 8 wedges lime

1
In a large bowl, combine all the ingredients for the soup.
2
Refrigerate for 1 hour.
3
Transfer to a food processor and pulse until almost pureed, leaving a little texture.
4
Season with salt and pepper.
5
Return to bowl, cover, and refrigerate for 1 hour before serving.
6
Prepare topping mixture.
7
In a medium bowl, combine all the ingredients until well blended.
8
Season with salt and pepper.
9
Cover and refrigerate until needed.
10
To serve: Ladle 10 to 12 ounces into chilled soup plates.
11
On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro.
12
Carefully place in the center of the plate of soup.
13
Place a wedge of lime on the rim of the plate.

No nutrition data on file — estimate from the ingredient list.

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 28 ingredients. The key ingredients include: 2 pounds, about 10 Roma tomatoes, cored and chopped, 1/2 red bell pepper, cored, seeded, and chopped, 1 English cucumber, peeled, seeded, and chopped, 2 medium celery stalks, chopped, 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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