Emeril's Spanish Style Gazpacho

Ingredients

Cooking Directions

Make the soup: In a food processor or a blender, combine tomatoes, strawberries, watermelon, peppers, cucumber, onion, garlic, and jalapeno and blend as smoothly as possible. This may be done in several batches. After processing, pass the mixture through a strainer into a large bowl. Make sure to press firmly, pressing all of the liquid from the pulp. Once the mixture has been strained, add the olive oil, vinegar, any remaining tomato juice, and salt to taste. Add the garnishes to the gazpacho, cover, and refrigerate for several hours or until well chilled.

Serve cold in chilled glasses or bowls.

Chef's Note: A pound of chopped poached shrimp or jumbo lump crabmeat may be added as a garnish to this soup if desired.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved