A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp.
- 3 lbs red ripe tomatoes, peeled, seeded, and coarsely chopped
- 1 medium green pepper, seeded and coarsely chopped
- 1 small cucumber, peeled, seeded and coarsely chopped
- 1 medium red onion, peeled and coarsely chopped
- 3 green onions, sliced
- 2 garlic cloves, peeled and coarsely chopped
- 3 sprigs fresh basil
- 3 sprigs fresh cilantro
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon rice wine vinegar
- 1⁄4 teaspoon cayenne pepper
- 1 pinch oregano
- salt, to taste
- white pepper, to taste
- 1 cup fresh corn kernels
- 1 French baguette, sliced in 12 slices
- 2 garlic cloves, whole and peeled
- 1 lb shrimp, steamed, peeled and coarsely chopped and cooled
- fresh basil, chopped (optional)
- In a large bowl, combine tomatoes, green pepper, cucumber, red onion, green onion, chopped garlic, basil, cilantro, 3 tablespoons olive oil, rice wine vinegar, cayenne and oregano.
- 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 and ground white pepper. Cover and refrigerate until chilled, at least one hour.
- In a small saucepan, combine corn with 1/4 cup water. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. Drain and let cool.
- Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub with the whole garlic cloves and drizzle with remaining olive oil; keep warm.
- To serve, stir the corn and shrimp into the gazpacho.
- Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.