Gazpacho is one of most refreshing summer dishes. It’s packed with flavor but cool and simple at the same time. It’s filling and fresh but also dainty and perfect for summer entertaining.
Another fabulous dish that I wish I could take credit for is Mary’s Gazpacho.
Gazpacho with Fresh Crabmeat or Shrimp
- 3 lb. ripe tomatoes, seeded and roughly chopped (about 6 cups)
- 1 c. roughly chopped onion
- 1 red or yellow pepper seeded, roughly chopped
- 1 T. chopped garlic
- 2 tsp. chopped serrano chili
- 6 T. roughly cilantro
- 4 T. olive oil
- 2 T. red wine vinegar
- 1/4 t. sugar
- 6 T plus 1 T. fresh lime juice (juice of 2 limes)
- 1 1/2 c. tomato juice
- 1 c. chopped fresh fennel (save a little for garnish)
- 1 lb. fresh shrimp cooked or 1 can of fresh crabmeat
- Combine all ingredients except 1 tsp. lime juice, tomato juice, fennel, and crab/shrimp in the food preocessor. Pulse until the mixture is chunky (may need 2 batches).
- Add 1 c. tomato juice and pulse until you like the consistency. You may need extra juice.
- Pour into a large bowl and add salt to taste.
- Stir in fennel and refrigerate.
- Drain crabmeat or place cooked shrimp in a bowl and mix with 1 T. lime juice and add pepper to taste.
- When ready to serve, ladle chilled gazpach into bowls and place crab or shrimp in glass. Snip fennel for decoration.
It’s funny that I planned to post this recipe this morning because last night I had another fabulous cup of gazpacho. We had our summer Chagrin Valley Fitness party and Donna got the most delicious gazpacho from a little place in Chagrin. It was very blended and not chunky at all, and we all loved it! It tasted thick almost.
What is your favorite way to have gazpacho? Creamed together or chunky with pieces of veggie?
My little baker is at it again, adding spinach to her fresh blueberry muffins. Another recipe to come!