Ingredients with Measurements:
- 4 large ripe tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 pound cooked shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- Fresh cilantro leaves, for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Pulse until the vegetables are finely chopped but not pureed.
2. Add the tomato juice, red wine vinegar, olive oil, salt, black pepper, cumin, and cayenne pepper to the blender. Pulse until the mixture is well combined and slightly chunky.
3. Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour or until chilled.
4. In a small bowl, toss the cooked shrimp and diced mango together.
5. To serve, ladle the chilled gazpacho into bowls and top with the shrimp and mango mixture. Garnish with fresh cilantro leaves.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Total time: 1 hour 20 minutes
5. Temperature:
Refrigerate gazpacho until chilled.
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 12g
Saturated Fat: 2g
Cholesterol: 85mg
Sodium: 810mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 16g
Protein: 13g
Substitutions for ingredients:
- Instead of shrimp, you can use cooked chicken or tofu.
- Instead of mango, you can use diced pineapple or peach.
Variations:
- Add a diced avocado to the shrimp and mango mixture for extra creaminess.
- Use vegetable juice instead of tomato juice for a different flavor.
- Add a splash of hot sauce for extra heat.
Tips and tricks:
- For a smoother gazpacho, puree the vegetables in the blender or food processor before adding the liquid ingredients.
- Adjust the seasonings to taste, adding more salt, pepper, or vinegar as needed.
- Make the gazpacho a day ahead of time to allow the flavors to meld together.
Storage instructions:
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Gazpacho is meant to be served cold and should not be reheated.
Presentation ideas:
Serve the gazpacho in clear glass bowls or cups to showcase the vibrant colors of the vegetables.
Garnishes:
Fresh cilantro leaves, chopped scallions, diced avocado, or a drizzle of olive oil.
Pairings:
Crusty bread, grilled shrimp skewers, or a simple green salad.
Suggested side dishes:
Grilled corn on the cob, roasted sweet potatoes, or a quinoa salad.
Troubleshooting advice:
- If the gazpacho is too thick, add more tomato juice or water to thin it out.
- If the gazpacho is too thin, add more chopped vegetables to thicken it up.
Food safety advice:
- Make sure to properly store and refrigerate any leftover gazpacho.
- Use cooked shrimp and make sure it is properly thawed if using frozen shrimp.
Food history:
Gazpacho is a cold soup that originated in the Andalusia region of southern Spain. It is typically made with tomatoes, cucumbers, peppers, onions, garlic, and bread.
Flavor profiles:
This gazpacho is tangy, slightly sweet, and has a hint of spice from the cayenne pepper.
Serving suggestions:
Serve the gazpacho as a refreshing appetizer or light lunch on a hot summer day.
Related Categories
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Region: Spanish
Taste: Tangy, Spicy, Sweet, Savory, Refreshing