Gazpacho is a spicy, Spanish style soup that is made from summer vegetables such as cucumbers, onions, and peppers. Gazpacho was originated in Spain and popularized in the Andalusia area. It was common for Roman soldiers to have garlic, vinegar and dried bread which were early basics of this soup. The Ottomans from Morocco came across the Mediterranean Sea in the 8th century with a slightly different version called Aio Blanco. Although this soup has evolved throughout the centuries, it still makes for a wonderful meal today. This is a perfect soup for any occasion and is healthy and light. This version of gazpacho is a little different as it has shrimp and avocado. This is an easy cold soup that is extremely tasty and refreshing on a hot summer day. You can serve as a main course with a nice crusty bread. Here is what you will need:
3 pounds cooked shrimp, peeled
64 fluid ounces tomato and clam juice cocktail
3 large tomatoes, diced
4 avocados, chopped and peeled
2 cucumbers, cubed
1 bunch cilantro, chopped
1 red onion, diced
2 tablespoons lemon juice
¼ teaspoon pepper
½ teaspoon salt
In a large bowl, combine the clam juice cocktail and the tomato, avocados, shrimp, tomatoes, cilantro, lemon juice, red onion, salt and pepper.
Jeffrey Pell lives in Allentown, Pennsylvania where he lives with his wife and his dogs. When he is not working he loves cooking and taking his wife to dinner and sharing a glass of wine.
3 pounds cooked shrimp, peeled
64 fluid ounces tomato and clam juice cocktail
3 large tomatoes, diced
4 avocados, chopped and peeled
2 cucumbers, cubed
1 bunch cilantro, chopped
1 red onion, diced
2 tablespoons lemon juice
¼ teaspoon pepper
½ teaspoon salt
In a large bowl, combine the clam juice cocktail and the tomato, avocados, shrimp, tomatoes, cilantro, lemon juice, red onion, salt and pepper.
Jeffrey Pell lives in Allentown, Pennsylvania where he lives with his wife and his dogs. When he is not working he loves cooking and taking his wife to dinner and sharing a glass of wine.