- 1/2 sweet Texas onion, cut into 6 pieces *
- 2 cloves garlic, sliced
- 4 ripe
tomatoes, peeled, cored, and quartered
- 2 small cucumbers, peeled and cut in
- 1 red bell pepper, diced, divided
- 2 serrano chiles, stemmed,
- 1/4 cup red wine vinegar
- 4 cups tomato or V8 juice
- 2 tablespoons
- 2 sprigs parsley
- 2 sprigs basil
- 1/2 teaspoon salt
cup diced green bell pepper
- 1/2 pound cooked shrimp, chopped coarsely
- Thin tortilla strips, toasted
* 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.
- 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
- 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.)
- Combine the blended vegetables in a large bowl. Add remaining tomato juice
and season with salt and pepper.
- Stir in reserved diced vegetables, green bell pepper, and chopped shrimp.
- Chill for 2 hours before serving.
- Sprinkle each bowl of gazpacho with diced red bell pepper and diced cucumber
which had been set aside.
- Serve with a lime wedge and toasted tortillas.
Advance Preparation: The soup may be prepared a day in advance. Add the shrimp