Servings: 4 or 5
Best served icy cold, gazpacho needs to be chilled for at least an hour. Here it’s garnished with croutons for crunch and cilantro for a burst of bright flavor, but chopped cucumbers and onions are another traditional garnish.
Make Ahead Tips
The gazpacho can be made up to 2 days ahead and refrigerated, covered. The croutons should be made the day of serving the gazpacho.
Gazpacho with Drunken Shrimp: In a bowl, combine 1/4 cup 100% agave tequila, 1 Tbs. agave nectar, and 2 Tbs. fresh lime juice. Add 6 ice cubes and 1/2 cup cold water. Bring a saucepan of salted water to a boil. Place 1 lb. medium shrimp in a large sieve and drop the sieve into the boiling water. Immediately stir with a spoon. Cook until the shrimp are pink and curled, 15 to 20 seconds. Add to the bowl with the tequila mixture and let cool for 10 minutes. Drain and discard the liquid. Chill. Serve the gazpacho in small shot glasses, with one skewered shrimp garnishing each glass. Drunken Shrimp recipe courtesy Joanne Weir.
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It is very yummy and tasty
This is a great recipe - simple and tasty every time I make it. I substituted a cucumber for the peppers this time as I was out. A wonderful way to use up all those garden tomatoes!
Very easy to make and addictive to eat. I like this kind of smooth gazpacho that is less acidic. I made it according to the recipe but only added store bought croutons the next night. Either way it was great. I'm about to make it again in less than a week. Four or five minutes of blending in my blender caused it to shut down so this time I'll have to do it less or in short spurts.
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