Seaside Gazpacho
(from BearNakedBaker’s recipe box)
6 : 1/2 cup servings or 3: 1 cup servings ++
Source: BNB
Prep time: 20 minutes
Cook time: 120 minutes
Serves 6 people
Categories: SOUPY
Ingredients
- 3 cups low-sodium vegetable juice, such as V8
- 1 orange bell pepper, diced
- 11/2 cups diced celery, plus 1/4 cup celery leaves, divided
- 1 cup diced tomato
- ⅓ cup finely diced red onion
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 cups chopped peeled cooked shrimp or Lobster
- 1 avocado, chopped
Directions
-
Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.
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Top each serving of gazpacho with ½ cup lobster (or shrimp) for an entree portion or ⅓ cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).
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ke Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.