• 5-6 tomatoes
  • 1 cup crushed tomato
  • 1 red bell pepper
  • 1 seeded cucumber
  • 2 avocados
  • 1lb {15-18 pieces} cooked shrimp
  • 1 lemon
  • 1 lime
  • 2 oranges
  • 1/4 cup olive oil
  • 4 cloves garlic grated
  • handful baby chives
  • handful cilantro or parsley
  • 1-2 tsp of Himalayan pink sea salt
  • ground pepper to taste
  • *Vegan option in Notes
  • *FAST recipe in Notes

Here is another creation inspired by my nonstop eating on our family’s summer vacation!  We went to the popular Joses’ in Spring Lake, New Jersey and had this unique, ever so flavorful and filling soup!  My daughter was not used to eating chilled soups and thought the restaurant made a mistake. I got a glimpse of her favorite Chef Robert look of “what is this”.

At least she didn’t spit the food out or while eating/tasting say, “I wouldn’t feed this to my dog”  like Chef Robert does.  We love Chef Robert and keep in mind it is all for entertainment.  However, I WOULD say, “I wouldn’t feed this gazpacho to my dog” because, friends, it is so good that I would not want to share with anyone!

We are so picky when dinning out that often times we just cook at home so I know exactly what I am feeding my family.  Especially these days, now that Adriana has taken up the job of Chef Robert, from Restaurant Impossible, critiquing everything from the wilted salad leaf to the cleanliness of the back kitchen.

Back to Restaurant Impossible real quick, don’t you just love some of the designs they come up with and how creative they get with a wood pallet or scrap metal?  It makes me want to open a restaurant because I just love all things made useful, pretty and pleasing to the senses.

gazpachosoup1

 

I should be careful what I say, because over the years friends and family have said, “you should open a restaurant or a catering business.”  I considered it for a nano second and was flattered but my joy of cooking would be zapped by the nature of that business.  I have worked in the restaurant business and it was an experience for sure.

I would consider one day opening a Bed and Breakfast Retreat {Tom and I have talked about this} that inspires whole body healthy living .  But, for this season of my life I am very fond of sharing with you and empowering people to learn about eating healthy without sacrifice of taste by using real food and ingredients.

The ardent vow I feel in my heart fervently burns to share with anyone who will listen.  I won’t lie to you, I have been taken back sometimes and I have been disenchanted that some people could care less if they eat artificial colors or flavors.  These days I don’t take offense or carry the burden any more; I just carry on mate with a happy heart and a palate for delicious food!

 

gazpachosoup2

Avocado & Shrimp Gazpacho Soup {paleo, gluten & dairy free, vegan option}
 
Cook time

Total time

 

Author:
Serves: 6-8

Ingredients
  • 5-6 tomatoes
  • 1 cup crushed tomato
  • 1 red bell pepper
  • 1 seeded cucumber
  • 2 avocados
  • 1lb {15-18 pieces} cooked shrimp {vegan omit}
  • 1 lemon
  • 1 lime
  • 2 oranges
  • ¼ cup olive oil
  • 4 cloves garlic grated
  • handful baby chives
  • handful cilantro or parsley
  • 1-2 tsp of Himalayan pink sea salt
  • ground pepper to taste
  • *For a FAST recipe:
  • 2 large jars salsa
  • add shrimp & avocado

Instructions
  1. Wash all produce and in a food processor pulse red pepper and seeded cucumber coarsely.
  2. Put in a separate bowl and set aside. Pulse 5 tomatoes, chives and cilantro.
  3. Add to red pepper mixture and squeeze fresh lime and orange juice, olive oil, salt and pepper.
  4. Grate cloves of garlic in a sauce pan with ¼ cup water and steam.
  5. Add to soup mixture. Chop avocado into small chunks and add to soup.
  6. If using large cooked shrimp cut into 3 pieces and toss with juice of lemon then stir into soup.
  7. Serve right away or let the flavors cure for few hours or over night. Serve chilled.

Notes
I have added celery and shredded zucchini in different batches. if you are ok with raw garlic you can skip the steaming part and just add ¼ cup water to soup if you like the consistency thinner. I prefer using crushed tomatoes from a glass jar like bionature brand. I have used frozen shrimp and steamed them slowly in frying pan with few inches of water and lemon juice. Also, you can gently warm the soup when serving for those who don’t fancy cold soups {my daughter wasn’t used to eating chilled soups}. If you are making the vegan version I love to add few tablespoons of hemp seeds for extra protein. For a super FAST gourmet dinner, my sister-in-law uses a few jars of salsa and adds shrimp and avocado! I think she is brilliant! Purchase wild caught seafood and organic when possible.

With a Spoonful of Health,

Dawn-Signature