Gazpacho

I love gazpacho in the summertime, especially to kick off a back yard BBQ.  After making the gazpacho, we pour them into little bottles and refrigerate for at least 8 hours to get them bone-chilling for serving.  I put them out on the table so people can be seated and pour their own soup.  We also pass chopped vegetables and grilled shrimp for toppings.

Ingredients

• 2 pounds of ripe tomatoes, either Roma or beefsteak
• 2 medium celery stocks chopped
• 1/2 of a red onion rough chopped
• 1 red and 1 yellow bell peppers, seeded and rough chopped
• 1 hothouse cucumbers, peeled seeded and chopped
• 1 cup chopped cilantro
• 1 tablespoon of tomato paste
• 2 1/2 cups of tomato juice
• 1/2 cup of water
• 2 tablespoons of sherry wine vinegar
• 1 cup olive oil
• 3 tablespoons sugar
• 2 tablespoons of kosher salt
• 1/2 teaspoon of freshly ground pepper
• 1/2 teaspoon of cayenne pepper
• 1 teaspoon of sweet paprika 🇭🇺
• For topping mix
  • One chopped red onion
  • 1 hothouse cucumber seeded and chopped
  • 1/4 cup Chopped cilantro
  • 1 pound of peeled, deveined shrimp that you season with salt and pepper, then grill
  • Chopped and seeded green bell pepper

The Tools

• Blender
• 2 Cooking tubs
• Mini vases, they look like small old-school milk bottles

Making It

• Take the ingredients above and mix in a bowl
• In batches, ladle into blender and to desired thickness  (I like mine well blended.)
• Pour into the a larger bowl until complete
• Cover and refrigerate for three hours, letting the flavors blend
• Combine the topping mixes in a bowl and refrigerate

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• Take the gazpacho from the refrigerator and taste for seasoning. Once you’re satisfied with the taste, pour into the serving jars, cover with plastic wrap and put back in the refrigerator until ice cold.
• Just before seating guests, place the bottles at each place setting.  Once guests pour their gazpacho, pass the topping mix.