Florida Gazpacho With Shrimp

READY IN: 1hr 30mins
Recipe by Outta Here

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.

Top Review by Lori Mama

Very refreshing on a hot, humid day. I did cut back on the onion, only because I felt my husband wouldn't like the over powering pungency onions give to certain recipes. He's not a huge fan of raw onions. i also left off the garlic application on the toast. I think there was enough in the gazpacho. Made for Everyday Holiday Tag game. :)

Ingredients Nutrition

Directions

  1. 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.
  2. Working in batches, process the mixture in a food processor or blender until blended but still chunky.
  3. Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
  4. 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.
  5. 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.
  6. To serve, stir the corn and shrimp into the gazpacho.
  7. Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.

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