Breville Test Kitchen
Gazpacho with Shrimp and Avocado
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.
the Paradice™ 9
+1 more appliance
1 hr 20 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the gazpacho
2 red bell peppersseeded and coarsely chopped
4 ripe tomatoescored and coarsely chopped
2 English cucumberstrimmed and coarsely chopped
1 red onionpeeled and coarsely chopped
2 cloves garlicpeeled
¼ cup (2 fl oz) sherry vinegar
½ cup (4 fl oz) extra-virgin olive oil
1½ tsp kosher salt
Tabasco sauce
For the garnish
2 slices sourdough bread
3 tbsp olive oil
Sea saltto season
1 avocadopitted and peeled
6 oz cooked peeled shrimpchopped
- 2 tbsp extra-virgin olive oil
1 tsp fresh lemon juice
1 tbsp chopped cilantro
Crushed red pepper flakesto season
Instructions
- 1Place 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.
- 2Carefully 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.
- 3Tear 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.
- 4Assemble 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.
- 5Place 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.
- 6Place 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.