Chunky Gazpacho with Avocado & Shrimp
2 large, heirloom, cored
1 medium, peeled, halved lengthwise
Sweet red pepper(s)
1 large, cored, seeded
16 fl oz, or vegetable juice (such as V-8)
1 medium, minced
2 tbsp(s), chopped (plus extra for garnish)
½ tsp(s), cut into 8 chunks
8 large, large sized, peeled
1 medium, cut into wedges
- Coarsely chop tomatoes, cucumber and red pepper; pulse each type of vegetable (individually) in food processor to a small dice (or use a knife). Place vegetables in a large bowl or container; stir in juice, shallot, oil, vinegar, dill and salt. Chill soup thoroughly for at least one hour or up to overnight.
- When ready to serve, spoon gazpacho into serving glasses or small bowls; top with avocado, shrimp and dill. Serve with lemon wedges.