• 2 1/2 pounds ripe, but firm meaty organic tomatoes
• 2 cups good quality tomato juice, if needed
• About 1/2 cup fresh lime juice or to taste
• About 1 1/2 teaspoons Tabasco sauce
• 4 tablespoons best quality extra-virgin olive oil
• 2 teaspoons sea salt
• 2 bell peppers, diced into 1/4-inch pieces
• 1 bunch scallions, thinly sliced
• 1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4-inch pieces
• 1/2 cup fresh cilantro leaves, chopped
• 2 teaspoons ground coriander
For Shrimp Ceviche:
• 12 oz medium shrimps, peeled and deveined
• 2 large lemons, juiced
• 2 limes, juiced plus more for avocados
• 1 whole serrano chile, diced small
• 2 ripe Hass avocados, peeled and sliced into about 1/3-inch slices
• 2-3 tablespoons cilantro leaves
• 1 small red onion or a large shallot, small diced
In This Recipe
Make Shrimp Ceviche:
Place shrimps in a medium glass or stainless steel bowl.
Add lemon and lime juices and stir in the Serrano chile, onion and cilantro leaves.
Cover the bowl and refrigerate for about 2 to 3 hours or until the shrimps turn a light pink color and are not translucent.
Cut in half, gently squeeze out the seeds and then dice 1/3 of all tomatoes, transfer to a large bowl.
Add bell peppers, scallions, cucumber and coriander. Cover the bowl and place in refrigerator.
In a blander puree remaining tomatoes until smooth, add lime juice, Tabasco sauce, salt, olive oil and tomato juice (if needed), blend until combined.
Pour to a pitcher and chill until ready to serve (at list 1 hour and up to 6 hours).
When ready to serve taste and adjust the seasonings.
Ladle pureed Gazpacho to soup balls for each person, spoon the chunky mixture, lemon and lime marinade from Ceviche, and arrange a few shrimps and avocado slices on top. Squeeze a liberal amount of lime juice on top and sprinkle fresh cilantro leaves.