Florida Gazpacho With Shrimp
photo by Lori Mama
- Ready In:
- 1hr 30mins
- 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.
Questions & Replies
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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. :)
5 Stars, this was a great way to use our home-grown tomatoes. I followed Andi's example, and reserved 1/4 of all the veggies to leave in coarse chop, while everything else fit in the Vita Mix all at one time. Our 50-70 count precooked shrimp looked so pretty, I couldn't bring myself to chop them up. Since my shrimp were plain, I should have compensated by adding 1-2 teaspoons of Old Bay seasoning. Thanks for posting, mikekey. Made for Please Review My Recipe.
Well I can hardly write about this, because it was so delicious~I hardly have the words to describe. I am absolutely the luckiest person to gather all the ingredients for the gazpacho from my garden, have fresh shrimp just purchased for this event, and fresh bread from the oven. If I never tasted another thing, this would be what I would taste last. Oh boy, where to start? As the previous reviewer, I grilled the shrimp as it was a very hot day here. But other then that followed this exactly. I did however, process about 3/4 of gazbacho in processor, leaving 1/4 of all the veggies listed rustic diced. (Larger chunks) This created a delightful taste sensation to the palette which, when introducing the grilled shrimp to the chilled soup was heaven in a bowl. I might add a bit of fresh jalapeno next time, but this was so good, I know I will keep to the same. Thanks, mikekey~ Made for *SSC-Pet Parade* July 2008.
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Simply superb! I knew this would be good, but it exceeded my expectations - wow! I served it with the shrimp on the side, but we ended up slicing them and adding them to the gazpacho, as the flavors really were spectacular together. I served this with lightly seasoned pita chips instead of the baguette, and I grilled the shrimp, but otherwise made exactly as written. Thanks for a great recipe that I plan to serve again soon!
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