Gazpacho: 3 pounds ripe red tomatoes, peeled, seeded and coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small cucumber, peeled, seeded and coarsely chopped
1 medium red onion, coarsely chopped
3 green onions, sliced
2 cloves garlic, coarsely chopped
3 sprigs fresh basil, chopped
3 sprigs fresh cilantro, chopped
3 tablespoons extra-virgin olive oil
1 teaspoon rice-wine vinegar or white-wine vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
Salt, ground white pepper and cayenne pepper to taste
12 thin slices from french bread baguette
2 cloves garlic
1 tablespoon extra-virgin olive oil
1 pound of steamed shrimp, peeled and coarsely chopped
1 cup fresh corn kernels, cooked
Chopped basil for garnish, optional


1. Prepare Gazpacho: In a large bowl, combine tomatoes, bell pepper, cucumber, red onion, green onion, garlic, basil, cilantro, olive oil and vinegar. Working in batches, process the mixture in a food processor or blender until blended but still chunky. Transfer to a large bowl and season with salt, white pepper and cayenne. Cover and refrigerate at least 1 hour or until chilled.
2. Prepare Garnishes: Preheat broiler, arrange baguette slices on a baking sheet and broil 5 inches from heat until golden. Rub toast with garlic cloves and drizzle olive oil; keep warm. To serve, stir corn and shrimp into gazpacho. Ladle gazpacho into chilled soup plates and sprinkle with chopped basil, if desired. Serve with the warm garlic toasts.

The gazpacho can be prepared up to a day ahead of time, but add garnishes right before serving.

Gazpacho with Shrimp
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