Gazpacho is a fantastic and an easy dish for a casual Sunday lunch and hey top it off with shrimp or lobster to make it extra special.

This Sunday I am trying out a Jose Andreas recipe (link below) and since we have stocked up on shrimp for the winter, I’ll pop in a few shrimp and move on to my weekly menu planning

• 1 ½ pounds ripe tomatoes, chopped, plus more for garnish 
• ½ medium cucumber, peeled and chopped, plus more for garnish 
• ½ medium green bell pepper, chopped, plus more for garnish 
• 1 clove garlic, crushed 
• ¼ cup extra-virgin olive oil, plus more for garnish 
• 1 tablespoon sherry vinegar 
• ½ teaspoon salt 

Directions

Instructions Checklist

• Step 1Combine tomatoes, cucumber, bell pepper, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate for at least 12 hours and up to 1 day.
• Step 2Transfer the mixture to a blender and blend until smooth. Serve topped with a little olive oil and chopped vegetables, if desired.

	8 plum tomatoes, with the seeds prepared as “fillets”
	12 cherry tomatoes, halved
	1 cucumber, peeled and cut into 1/2-inch cubes
	4 pearl onions, pulled apart into segments
	2 tablespoons Spanish extra-virgin olive oil
	1 tablespoon sherry vinegar
	Sea salt to taste
	4 chives, cut into 1-inch long pieces

Steps

	Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Place in the blender.
	Peel the cucumber and cut into chunks. Add to the tomatoes in the blender. Cut the pepper in half, and remove the core along with the seeds. Again, chop into large pieces and place in the blender.
	Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a thick liquid. At this point the red tomatoes will turn a wonderful pink color. Taste for acidity. This will vary with the sweetness of the tomatoes. If it’s not balanced enough, add a little more vinegar. Add the olive oil and season with salt to taste. Re-blend, then pour the gazpacho through a strainer into a pitcher. Place in the fridge to cool for at least half an hour.
	While the gazpacho is chilling, prepare the garnish. In a small pan, heat the olive oil over a medium-high flame and fry the bread until golden, about 2 minutes. Break into small pieces to form croutons and set aside.
	To serve, place in each bowl 4 croutons, 2 “fillets” of tomato seeds, 4 cherry tomato halves, 3 cucumber cubes, and 3 onion segments. Add a few drops of olive oil to each onion segment and drizzle a little more oil around the bowl. Add a few drops of vinegar to each cucumber cube and drizzle a little more around the bowl. Sprinkle sea salt on the tomatoes, and sprinkle the chives across the bowl. Serve when the gazpacho is refreshingly chilled.

https://www.delish.com/cooking/a1114/jose-andres-gazpacho-recipe/