Receta Gazpacho

Name: Gazpacho
Ingredients: This no-cook gazpacho can be made a day ahead. "If the texture is too thick for your taste, stir in a little tomato juice," Puck advises.; 10 x Roma tomatoes, cored and minced (about 2 pounds); 1/2 x red bell pepper, cored, seeded and minced; 1 x English cucumber, peeled, seeded and minced; 2 med celery ribs, minced; 1/2 c. fresh flat-leaf parsley leaves; 1 Tbsp. tomato paste; 2 c. tomato juice; 1/2 c. water; 1/4 c. sherry wine vinegar; 1 c. extra-virgin extra virgin olive oil; 3 Tbsp. granulated sugar; 2 Tbsp. kosher salt; 1/2 tsp freshly grnd black pepper; 1/2 x to 1 tsp. cayenne pepper, or possibly to taste; 1 tsp sweet paprika; 1/4 c. diced (1/4 inch) red bell pepper; 1/4 c. diced (1/4 inch) yellow bell pepper; 1/4 c. peeled and diced (1/4 inch) red onion; 1/4 c. peeled, seeded and diced (1/4 inch) cucumber; 1/2 c. coarsely minced red and yellow pear tomatoes; 3 x ripe avocados, peeled and diced (1/2 inch); 1 c. chopped fresh cilantro leaves; 1/4 c. fresh lime juice (2 medium to large limes) Kosher salt and freshly grnd black pepper; 12 x to 16 large shrimp, peeled, deveined, butterflied, poached and chilled (cook till shrimp turns pink); 8 sprg of fresh cilantro; 8 x wedges of lime

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Ingredientes

This no-cook gazpacho can be made a day ahead. "If the texture is too thick for your taste, stir in a little tomato juice," Puck advises.
10 x Roma tomatoes, cored and minced (about 2 pounds)
1/2 x red bell pepper, cored, seeded and minced
1 x English cucumber, peeled, seeded and minced
2 med celery ribs, minced
1/2 c. fresh flat-leaf parsley leaves
1 Tbsp. tomato paste
2 c. tomato juice
1/2 c. water
1/4 c. sherry wine vinegar
1 c. extra-virgin extra virgin olive oil
3 Tbsp. granulated sugar
2 Tbsp. kosher salt
1/2 tsp freshly grnd black pepper
1/2 x to 1 tsp. cayenne pepper, or possibly to taste
1 tsp sweet paprika
1/4 c. diced (1/4 inch) red bell pepper
1/4 c. diced (1/4 inch) yellow bell pepper
1/4 c. peeled and diced (1/4 inch) red onion
1/4 c. peeled, seeded and diced (1/4 inch) cucumber
1/2 c. coarsely minced red and yellow pear tomatoes
3 x ripe avocados, peeled and diced (1/2 inch)
1 c. chopped fresh cilantro leaves
1/4 c. fresh lime juice (2 medium to large limes) Kosher salt and freshly grnd black pepper
12 x to 16 large shrimp, peeled, deveined, butterflied, poached and chilled (cook till shrimp turns pink)
8 sprg of fresh cilantro
8 x wedges of lime

Direcciones

In a large bowl, combine tomatoes, bell peppers, cucumber, celery, parsley, tomato paste, tomato juice, water, vinegar, oil, sugar, salt, pepper, cayenne pepper and paprika. Cover and chill for 1 hour.
Transfer to a food processor; pulse till almost pureed, leaving a little texture. Season with additional salt and pepper as needed. Return to bowl, cover and chill another hour before serving.
To make topping: In a medium bowl, combine bell peppers, onion, cucumber, tomatoes, avocados, cilantro and lime juice till well-blended. Season to taste with salt and pepper. Cover and chill till needed.
To serve: Divide soup into chilled soup plates. On a large serving spoon, place 1/4 c. of the topping mix, top with 2 shrimp and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
The basic soup can be prepared up to 2 days ahead before serving (make the topping and garnish at serving time). Keep refrigerated.