Serves 6-8
The Gazpacho
- 2 12-ounce cans of peeled diced tomatoes
- 1 5-ounce can tomato juice
- 1 medium yellow tomato (ripe)
- 1 large carrot (peeled and chopped)
- 1 English cucumber (seeded and chopped)
- 4 cloves of garlic (peeled)
- 1 lemon (juice only)
- 6 fresh mint leaves
- 6 fresh basil leaves
- ¼ cup red onion (chopped)
- 2½ tablespoons lemon oil
- ⅕ cup sherry
- 3 tablespoons sherry vinegar
- 1 teaspoons kosher salt
- ¼ teaspoons black pepper (table grind)
- 2 tablespoons sugar
- 4 shakes Tabasco
Prepare all the ingredients above and combine and blend in a food processor or blender. Chill well, preferably overnight.
The Salad
- 1 pound shrimp (peeled, deveined, cooked, chopped and chilled)
- 3 green onions (chopped)
- 1 avocado (diced)
- ¼ cup fennel (diced)
- Juice of 1 lemon
- Pinch of salt and pepper
- ¼ cup mayonaise
- ¼ cup sour cream
- 6 to 8 fried tortilla cups
Combine ingredients in a mixing bowl, chill before serving.
Day of serving, ladle the gazpacho into soup bowls, fill the tortilla cup with the chilled shrimp and avocado mixture, place the tortilla cup on top of the soup and serve. If you cannot find the cups, put the shrimp in the soup bowl and pour soup around it.
