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Jim’s Chilled Summer Gazpacho
This is a super tasty chilled soup to have during the summer months. Two tips to be aware of — make sure you let this sit for at least 2 hours in the fridge before serving. The colder temperature means the flavors come together slower. I like to go for at least 4 hours. Second tip, don't use a metal pot. The lemon juice can cause an unwanted chemical reaction with the metal.
Ingredients:
- 64 oz tomato juice such as Clamato -
- ¾ cup olive oil -
- 1 red bell pepper - diced into small cubes
- 1 onion - diced
- 1 tomato - diced
- 1 cucumber - peeled and diced
- 2 garlic cloves - diced
- ½ cup Spanish vinegar or white wine vinegar -
- 1 bunch cilantro - finely chopped
- 1 cup thyme - finely chopped
- 1 pound cooked shrimp - chopped into bite sized pieces
- 1 TBSP cumin -
- Juice from one lemon -
Instructions:
Pour tomato juice into a large non-metal pot. Add all ingredients into tomato juice then refrigerate for at least 3 hours. This will bring all the flavors together. Serve chilled on a warm day. Cumin is what makes this recipe work. Feel free to add a little bit more after it's chilled.
If you like this recipe, here's a Basil-Honeydew Gazpacho recipe you might blow your 'O' ring over.
Once more w/ feeling! Here u do need some celery, and green bell pepper, to much vinegar (maybe1/4 cup) use an english cucumber& rst or quickly pan sautee the garlic. raw will burn your mouth! bag the thyme & add fresh dill..much better meld w/ veggies & seafood,,,feel free to use poached lobster, or jumbo lump crab..serve w/ sourdough croutes & a dab of rouille..
ps..I puree at least a 1/2 of the veggies..then add tomato juice Clamato is a salt lick, so i would avoid. and seed the tomato.unless of heriloom variety,,
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