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Mix and Match Gazpacho

Posted by Peggy on July 14, 2011

Mix and Match Gazpacho
Recipe: Mix and Match Gazpacho


  • 4 tablespoons extra virgin olive oil
  • 1- 1 1/2 tablespoon acidity, such as Spanish sherry wine, balsamic, red wine or herb-infused vinegar; lemon or lime juice
  • 1 teaspoon minced garlic
  • 1-2¬†teaspoons Spanish smoked paprika or Worcestershire sauce, optional
  • 5-6 cups (40-46 ounces) tomato juice or 8-10 large, ripe tomatoes, cored and pureed in a processor, then pressed through a sieve to remove seeds
  • 3 medium-large, ripe tomatoes, cored, seeded and diced (2 cups)
  • 1 pound medium-large sized shrimp; cooked, peeled and deveined, if necessary; optional
  • 2-4 cups your choice mix and match vegetables (suggestions follow)
  • 1 cup torn fresh basil, chopped dill, and/or snipped chives
  • Hot sauce, optional

Mix and Match Vegetable Suggestions

  • Sweet bell peppers, cored, membranes and seeds removed, diced
  • Fresh hot peppers, cored, membranes and seeds removed, diced
  • Canned hot peppers, chopped
  • Cucumbers, peeled and diced
  • Celery, diced
  • Radishes, sliced
  • Avocado, peeled and sliced or diced
  • Jicama, peeled and diced
  • Hearts of palm, diced
  • Red onion, diced
  • Scallions, sliced
  • Fava beans


  1. Whisk together oil, your choice of acidity, garlic and smoked paprika or Worcestershire sauce, if using. Whisk into juice or pureed tomatoes, then stir in tomatoes.
  2. If using shrimp, stir into base with 2-3 cups assorted mix-and-match vegetables (see suggestions below). If not using shrimp, stir in 3-4 cups assorted mix-and-match vegetables*. Stir in herbs and season to taste, if desired, with kosher salt, freshly ground pepper and/or hot sauce. Refrigerate until ready to serve. (May be made up to 48 hours in advance; adding shrimp, avocado and basil up to 2 hours prior to serving.)

*I used K.W. Knudsen Original Organic Tomato Juice I purchased at The Produce Station, which had a rich, fresh tomato flavor. I've also used V8 juice in previous recipes, which is flavorful but less thick. For my vegetables I selected sweet bell peppers, a jalapeno and baby cucumbers.

Time: 40 minutes

Number of servings (yield): 8-10 cups

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