My family caters and every summer it's almost tradition to make gazpacho when it gets hot. A few weeks ago my Uncle made it, which then inspired my mom to make it. He used a recipe he found online and when I tasted it, I thought it was good but it wasn't my Grandpa's gazpacho. This was when I decided to make gazpacho and I knew it had to be Grandpa's. I remembered that I posted a copy of his recipe on this blog, completely forgetting that it was my very FIRST blog post! It was 2010 and you can see the original post HERE.
Before I get to the recipe, I just wanted to share what an amazing process it was to go back and reread my very first post. I couldn't believe how far I've come! When I saw the picture the first thing I thought was, "I can do better than that!" As I read the recipe, I realized I wouldn't change a thing, but then I got to my serving suggestions. I knew even back then that this soup would be great with seafood and avocado, so this time around I would follow my gut, literally. I decided to combine shrimp, crab, and avocado to make a seafood garnish and I must say... It was perfect.
I have reposted my Grandpa's Gazpacho recipe below and I've added the recipe for the Seafood Avocado Garnish. Make it while it's hot! Outside ;-)
Ingredients: Makes About 6 servings
7 Plum Tomatoes (seeds removed)
1 Green Pepper (ribs and seeds removed)
1 Small Red Onion
2 Ribs Celery (wipe off any dirt with a damp cloth)
2 Cloves Garlic
1 Lime (juiced)
3 ½ Cups Low Sodium V8
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Apple Cider Vinegar
2 tbsp. Salt
1 tsp Black Pepper
1 tbsp. Tabasco Sauce
1 tbsp. Flat Leaf Parsley
Seafood-Avocado Garnish (find recipe below)
FINELY dice the first 5 ingredients and put them into a large bowl or pot. Next using a micro plane, grate the garlic on top of the vegetables (finely chopped garlic is fine too) and add the V8. Then add the extra virgin olive oil, red wine vinegar, limejuice, salt, pepper, and Tabasco sauce. Stir to combine and chill the soup in the refrigerator overnight or for at least 4 hours (the longer it sits, the better). Right before serving, stir the fresh chopped parsley into the soup and serve in chilled bowls or cups. Finally, top each cup or bowl with a few spoonfuls of the seafood-avocado garnish.
Ingredients (Makes About 2 Cups):
½ cup cooked shrimp (roughly chopped)
½ cup lump crabmeat (picked over)
¼ cup freshly squeezed limejuice (approx. 2 limes, divided)
1 tbsp. chopped cilantro
2 tsp. minced canned chipotles in adobo, including sauce, or 1 teaspoon Chipotle Chile Powder
Salt to taste
1 ripe avocado
In a bowl, add the first 5 ingredients, a pinch of salt and gently stir to combine. Allow this mixture to chill and marinate for at least 20 minutes or even overnight. Then, right before you are ready to serve, cut the avocado in half and remove the seed. Scoop the flesh of the avocado out of it’s skin and chop into small pieces. Toss the avocado with the remaining limejuice and then gently fold it into the seafood mixture. Check the seasoning here, and add a little more salt if necessary. To serve, scoop approximately 2 tablespoons of the seafood mixture over each serving of gazpacho.
This mixture can also be served with tortilla chips or served in chilled martini glasses for a refreshing shrimp and crab cocktail.