Danielle Walker's Against All Grain
Heirloom Gazpacho with Bay Shrimp
Posted By Danielle Walker On July 25, 2012 @ 12:49 pm
Danielle Walker - AgainstAllGrain.com
- 1 cucumber, peeled & seeded
- 1 pound heirloom tomatoes
- ½ red onion, peeled
- 3 garlic cloves, peeled
- 3 cups tomato juice
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1½ teaspoons honey or sweetener of choice (helps cut the acidity)
- 3 tablespoons lemon juice
- 3 tablespoons parsley
- ½ teaspoon sea salt
- dash cracked pepper
- ¼ teaspoon Tabasco sauce
- ½ cup bay shrimp, peeled and deveined (optional, remove for Vegan)
- garnish: diced cucumber, red onion, lemon slices, and chopped parsley
- Cut your vegetables into large chunks to make it easier for your food processor or blender to chop.
- Place the tomato pieces, cucumber, onion, and garlic in the bowl of a food processor or in a large blender jar.
- Pulse 3-4 times, until the vegetables are roughly chopped. Add half of the tomato juice, vinegar, olive oil, honey, lemon juice, seasonings and blend for 30 seconds until a smooth soup has formed. If you have a food processor large enough to hold all 3 cups of tomato juice, you can add it all at once.
- Pour the remaining tomato juice into a large bowl, then incorporate your blended mixture. Check for seasonings, and adjust to your taste. My husband likes a little extra Tabasco, but I prefer less spice.
- Chill in the refrigerator to let the flavors meld for a minimum of 4 hours, but preferably overnight.
- Serve with fresh diced cucumber, red onion, lemon slices, parsley, and bay shrimp.
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