Recipes from Mexico :: Mexican Soups and Stews
1/2 sweet Texas onion, cut into 6 pieces *
2 cloves garlic, sliced
4 ripe tomatoes, peeled, cored, and quartered
2 small cucumbers, peeled and cut in chunks, divided
1 red bell pepper, diced, divided
2 serrano chiles, stemmed, seeded
1/4 c. red wine vinegar
4 c. tomato or V8 juice
2 Tbsp. tomato paste
2 sprigs parsley
2 sprigs basil
1/2 tsp. salt
1/2 c. diced green bell pepper
1/2 pound cooked shrimp, chopped coarsely
6 lime wedges
Thin tortilla strips, toasted
* If Texas sweet onions are not available, use a sweet red onion. Cut into 6 pieces and soak in ice water 15 mins. before blending.
Using a blender or food processor fitted with the metal blade, blend the garlic, tomatoes, and onion. Set aside 1/2 c. each diced red bell pepper and diced cucumber. Blend the remaining cucumber and peppers along with serrano chiles and vinegar. Add 1 c. of the tomato juice, tomato paste, parsley, basil, and salt. (You will have to do this in several batches.)
Combine the blended vegetables in a large bowl. Add remaining tomato juice and season with salt and pepper. Stir in reserved diced vegetables, green bell pepper, and chopped shrimp. Chill 2 hours before serving.
Sprinkle and distribute each bowl of gazpacho with diced red bell pepper and diced cucumber which had been set aside. Serve with a lime wedge and toasted tortillas.
Advance Preparation: The soup may be prepared a day in advance. Add the shrimp before serving.
Serves 6.
