Chunky gazpacho with avocado and 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
Extra virgin olive oil
½ Tbsp, chopped (plus extra for garnish)
1 pinch, or to taste
Cooked fresh shrimp
¼ item(s), medium, diced
1 medium, cut into 8 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.
- Serving size: 1/2 c soup, 1 shrimp, 1 piece avocado