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Smoked Paprika Gazpacho

Smoked Paprika Gazpacho


  • One can or two cans diced fire-roasted tomatoes (one 28 ounces or two cans 14.5 ounces each)

  • 3 cups vegetable broth

  • 1 cup V8 or tomato juice

  • 2 slices white bread, torn

  • 4 small ribs celery from the heart, chopped

  • 1 red onion, chopped

  • 3 roasted red peppers, chopped

  • 1/2 English cucumber, chopped

  • 1 clove garlic, grated or finely chopped

  • 2 tablespoons sherry vinegar or dry sherry

  • Juice of 1 lemon or 1 lime

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 2 teaspoons hot pepper sauce

  • 2 teaspoons sweet smoked paprika

  • Salt and pepper

  • Jumbo shrimp, cooked and chilled, for dipping (optional)


Using a food processor, process one-third of all the ingredients, except the salt, pepper and shrimp, until smooth. Transfer to a pitcher. Repeat in 2 more batches. Stir, then season with salt and pepper. Serve with the shrimp, if using.