Louisiana Gazpacho Recipe

As seen in the 2024-2025 Culinary Calendar

Makes 4-6 servings

• 1 de-seeded cucumber, chopped
• 2 1/2 pounds ripe Creole tomatoes, chopped
• 1/2 green bell pepper, seeded and coarsely chopped
• 1/2 cup chopped onion
• 2 garlic cloves, chopped
• 1/4 cup chopped flat leaf parsley, plus more for garnish
• 4 tablespoons cane vinegar
• 1/2 cup olive oil, plus more for drizzling bowls
• 1 1/4 teaspoons salt
• 1 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• Cherry tomatoes cut in half and 3 peeled boiled shrimp for each bowl, as garnish

PLACE cucumbers, tomatoes, bell pepper, onion, garlic, parsley, vinegar, olive oil, salt, paprika and pepper into a blender. Blend until the mixture is uniform. If it seems a bit too thick, add water 1 tablespoon at a time and blend until the consistency is to your liking. Chill for at least 2 hours.

TO SERVE allow to warm for 10 minutes before serving. It shouldn’t be frigid. Place the gazpacho into bowls and add 4 cherry tomato halves to each bowl, a small shower of parsley and shrimp. Drizzle with olive oil. Serve.