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.
I am made two batches of this yesterday with homegrown tomatoes from our garden. It was fantastic and so simple. Used a high powered smoothie blender. No need to strain. Do not add onion to this recipe. I tried a little with first batch and it distracts from flavor. I did bump up the sherry vinegar by 2x. Served in teacups as an appetizer. Everyone had thirds. I did not have time to make croutons.
Very tasty and delicious .
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