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  Gazpacho
   Soups
   Good Morning America
   7/10/2008
Ingredients:
2 1/2 pounds very ripe (7 or 8) medium tomatoes, cored & quartered
about 1 1/4 pounds (2 med) cucumbers, peeled & seeded.
1/2 pound (1 med) bell pepper (red, green or yellow), cored, seeded & cut into 1-inch pieces
1 to 2 large celery stalks, cut into 1-inch pieces
3 T tomato paste
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1/4 cup EVOO
1 T sherry wine vinegar
2 cups tomato juice
1/2 pound grilled shrimp
avocado for garnish
Instructions:
1. In a large stainless steel, glass or ceramic bowl, combine the tomatoes, 1 1/2 cucumbers, bell peppers, celery, tomato paste, salt, pepper & cayene. Pour the olive & vinegar over, cover & refrigerate 6 to 8 hours, up to overnight, stirring occasionally.

2. Using a food processor fitted with a metal blade, process the vegetables until they are minced, still retaining some texture. (Do this in 2 or 3 batches.) Return to the bowl & pour in the tomato juice. Correct seasoning to taste & chill unitl serving time.

3. When ready to serve, cut the remaining half of cucumber into thin slices.

Presentation: Ladle the gazpacho into 8 soup bowls. Garnish with the cucumber slices & top with grilled shrimp & avocado.
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