Gazpacho de tomates autóctonos

Serves: 8

Ingredients

• 6-8 Ripe Heirloom Tomatoes, Small Dice
• 6 Cloves Roasted Garlic
• 2 Cans Tomatoes Juice
• 2 Red Bell Peppers  (Remove Seeds, Membranes and Char Skin)
• 1 English Cucumber, Peeled and Diced Small
• ⅓ Minced Red Onion
• ¼ Cup Parsley
• 4 Leaves Basil Chiffonade 
• 4 Tbsp Sherry Vinegar
• 2 Tbsp Lemon Juice
• 1 Tbsp Worcestershire
• ⅓ Cup Good Olive Oil
• 1 Cup Chopped, Cooked Shrimp 
• 1 Avocado, Diced
• 1 Cup Micro Arugula
• ½ Cup Diced Tomatoes (Brunoised)
• Salt and Pepper to Taste

Directions

Place tomatoes, cucumbers, bell peppers, garlic and onion in the food processor and pulse drizzling in the olive oil.  Add the Worcestershire, vinegar, lemon juice, parsley and basil, pulse again. In a small bowl mix the shrimp, tomatoes, arugula and gently toss in the avocado with salt, pepper and argumato oil. Garnish the gazpacho with the salad & drizzle with some argumato oil.