posted: 06/30/10


For the soup:

  • 2 pounds/900 g vine ripened tomatoes, coarsely chopped
  • 1 pound/450 g ripe plum tomatoes, coarsely chopped
  • 3 cups/700 ml chicken stock
  • 1/2 cucumber, peeled, seeded and coarsely chopped
  • 1/2 green bell pepper, seeded and coarsely chopped
  • 1/2 red bell pepper, seeded and coarsely chopped
  • Two 1/2-inch-/1.5-cm-thick slices country white bread, crusts removed, bread coarsely cubed
  • 1 cup/235 ml tomato juice
  • 1/3 cup/70 ml red wine vinegar
  • 1 shallot, coarsely chopped
  • 1/2 jalapeno chili, coarsely chopped
  • 1 large garlic clove, coarsely chopped
  • 1 teaspoon/6 g salt
  • 1/2 teaspoon/3 g freshly ground black pepper
  • Extra virgin olive oil


To prepare the soup:

  1. Stir all the ingredients except the olive oil in a large pot or bowl. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours.
  2. Heat the oil in a medium saut? pan over a medium-high heat. Add the shrimp and cook for about 3 minutes or until the shrimp are opaque and just cooked through.
  3. Transfer the shrimp to a plate and allow to cool. Once the shrimp are cool enough to handle, remove the shells then cover and refrigerate the shrimp.
  4. Working in batches, place the marinated soup in a blender and blitz until smooth. Transfer the gazpacho to a bowl and freeze until it is very cold. Divide the gazpacho among serving bowls and garnish with 2 shrimp per bowl. Drizzle the extra-virgin olive oil over the soup in each bowl and serve.
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