Everyone makes gazpacho, but this is a promise of excellence. Trust me. Brenton spent more than just a little time in Spain during her EHS and WFU days. Her Seville semester “parents” were hilarious and more than a tad entertaining. Brenton brought back plenty of acquired tastes, including this Spanish Gazpacho of Aurora’s and especially the fritatta, remember! This is the plain Gazpacho version, and then I’m going to add lemon garlic shrimp to the bowl. I’m giving you that recipe as well. You’re Welcome!!
2 large tomatoes, seeded, and finely diced
1/4 sweet onion, finely diced
1 8 inch cucumber, peeled, seeded, and finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
3 cups V8 juice
Zest and juice of 1 lime
1 Tbs minced fresh cilantro
1/2 t black pepper
*1 avocado, diced, optional
In a large mixing bowl combine all ingredients.
Place half of the mixture in a blender just a few seconds to cut up the vegetables a bit. I like mine chunky so I only blend half.
Refrigerate until very cold.
Garnish with additional cilantro.
*If serving as entrée rather than appetizer, after pouring soup into bowl, you may add 1 to 2 Tbs avocado to center of each bowl.
Serves 12 as demitasse appetizer or 4 as entrée soup.
PS…I drink mine in a wine glass for lunch!