the Breville Test Kitchen

Gazpacho with Shrimp and Avocado

Name: Gazpacho with Shrimp and Avocado
Cook time: 1200 s
Total time: 4800 s
Yield: Serves 4
Ingredients: 2 red bell peppers - seeded and coarsely chopped; 4 ripe tomatoes - cored and coarsely chopped; 2 English cucumbers - trimmed and coarsely chopped; 1 red onion - peeled and coarsely chopped; 2 cloves garlic - peeled; ¼ cup (60 ml) sherry vinegar; ½ cup (120 ml) extra-virgin olive oil; 1½ tsp kosher salt; Tabasco sauce; 2 slices sourdough bread; 3 tbsp olive oil; Sea salt - to season; 1 avocado - pitted and peeled; 180 g cooked peeled shrimp - chopped; 2 tbsp extra-virgin olive oil; 1 tsp fresh lemon juice; 1 tbsp chopped cilantro; Crushed red pepper flakes - to season

The Breville Food Processor performs some Spanish gazpacho magic, transforming sun-kissed tomatoes, crisp cucumbers and bell peppers into a vibrant, velvety soup. Diced avocado and crunchy croutons bring a hit of texture to the fresh flavors.

1 hr 20 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the gazpacho

2 red bell peppers
seeded and coarsely chopped
4 ripe tomatoes
cored and coarsely chopped
2 English cucumbers
trimmed and coarsely chopped
1 red onion
peeled and coarsely chopped
2 cloves garlic
peeled
¼ cup (60 ml) sherry vinegar
1½ tsp kosher salt
Tabasco sauce

For the garnish

½ cup (120 ml) extra-virgin olive oil
2 slices sourdough bread
3 tbsp olive oil
Sea salt
to season
1 avocado
pitted and peeled
180 g cooked peeled shrimp
chopped
2 tbsp extra-virgin olive oil
1 tsp fresh lemon juice
1 tbsp chopped cilantro
Crushed red pepper flakes
to season

Instructions

1
Place the peppers, tomatoes, cucumbers, onion and garlic in a large bowl, toss to combine. Add the vinegar, oil, salt and a few drops of Tabasco to season and mix well to combine.
2
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add half the tomato mixture and process until smooth. Pass through a fine sieve into a liquid measuring cup or bowl, pushing with the back of a ladle. Repeat with the remaining tomato mixture. Cover and refrigerate for at least 1 hour and up to overnight.
3
Tear the bread into large pieces and place in the clean processor bowl with the grey spindle and green S-blade™. Pulse until coarsely chopped. Place a frying pan over medium-high heat. Add the olive oil, when hot add the bread and cook, stirring until golden brown and crisp. Season with sea salt. Drain on paper towel.
4
Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the avocado.
Tip: Use the red dicing cleaner to push through any avocado caught in the dicing grid.
5
Place the shrimp in a bowl, add the extra-virgin olive oil, lemon juice and cilantro. Season with salt and pepper flakes and toss to coat. Add the avocado and half the croutons and gently stir to combine, taking care not to break up the avocado.
6
Place the shrimp mixture into serving bowls, pour around the gazpacho. Sprinkle with the remaining croutons and a pinch of sea salt and serve.
Tip: Stir the gazpacho before serving.