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Shrimp Gazpacho



* If Texas sweet onions are not available, use a sweet red onion. Cut into 6 pieces and soak in ice water 15 minutes before blending.


  1. Using a blender or food processor fitted with the metal blade, blend the garlic, tomatoes, and onion. Set aside 1/2 cup each diced red bell pepper and diced cucumber.
  2. Blend the remaining cucumber and peppers along with serrano chiles and vinegar. Add 1 cup of the tomato juice, tomato paste, parsley, basil, and salt. (You will have to do this in several batches.)
  3. Combine the blended vegetables in a large bowl. Add remaining tomato juice and season with salt and pepper.
  4. Stir in reserved diced vegetables, green bell pepper, and chopped shrimp.
  5. Chill for 2 hours before serving.
  6. Sprinkle each bowl of gazpacho with diced red bell pepper and diced cucumber which had been set aside.
  7. Serve with a lime wedge and toasted tortillas.

Advance Preparation: The soup may be prepared a day in advance. Add the shrimp before serving.


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