Chef Benny Doro

Gazpacho

On 19/02/2011 (Saturday) at 5:19 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/2a6zkwqr

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Details

• Prep Time:
  15 min
• Ready Time:
  15 min

Ingredients

• 1 large can of peeled tomatoes
• 1 roasted red pepper
• 1 cup chopped peeled English hothouse cucumber
• one chopped large shallot or half a red onion
• 1/4 cup Sherry wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• ¼ cup Sour Cream

GARNISH

• 4-5 grilled or boiled shrimp chilled and sliced in half
• half an Avacado sliced thin
• bunch of watercress
• toasted piece of bread or large crouton as i've shown in my photo

Directions

I combine all the ingredients, tomato, garlic, roasted red pepper, sour cream, cucumber etc into a blender minus the oil
Start blending and start to drizzle in the olive oil. This will change the color from red to orange/red.
Continue blending for about a minute. Refrigerate for at least 2 hours or overnight where the flavors will intensify.

To serve I took some grilled shrimp and cut them in half, get an avocado and start with putting a crouton in the bottom of a ring mold as seen in my photos now layer shrimp, avocado until it’s at the top. Now pour the soup around and pull the ring mold off and I finished with some fresh watercress and a drizzle of olive oil.

Ahhhhhhhh summer lunch!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.