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Gazpacho with Shrimp

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Level: Easy

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Description

Classic gazpacho topped with heirloom tomatoes and juicy shrimp.

Ingredients

  • FOR THE GAZPACHO:
  • 2 pounds Ripe Tomatoes, Preferably Large Red Heirlooms With Few Seeds
  • ½ whole Medium Shallot, Diced
  • 1 clove Garlic, Crushed
  • 2 Tablespoons Sherry Or Red Wine Vinegar, Divided
  • 5 ounces, weight English Cucumber, Peeled And Deseeded, Chopped Into Chunks
  • 1 whole Medium Red Bell Pepper, Deseeded, Chopped Into Chunks
  • 1 ounce, weight Stale Bread
  • 2 Tablespoons Extra Virgin Olive Oil
  • FOR THE SHRIMP:
  • 1 Tablespoon Extra-virgin Olive Oil, Plus More For Drizzling
  • 1 pound Shrimp, Peeled And Deveined, Tail Attached If Desired
  • 6 ounces, weight Cherry Or Grape Heirloom Tomatoes, Chopped
  • 4 teaspoons Chopped Chives

Preparation

Bring a large pot of water to a boil. Set up an ice water bath.

Score the bottom of the tomatoes with an “x”. Lower into boiling water for 10–15 seconds. Transfer to ice water bath. When cool, dry tomatoes. Peel and discard skins. Slice in half and remove seeds. Save for another use, if desired. Cut tomatoes into large chunks.

Add shallot and garlic to a small bowl with 1 tablespoon of vinegar. Allow to sit for about 15 minutes to mellow out the flavor.

Add tomatoes, shallot, garlic, cucumber and red bell pepper to a blender. Pulse until roughly chopped and somewhat liquid. Add bread and allow to sit for 15 minutes to soften and absorb juices. Add oil, remaining tablespoon of vinegar and salt and blend until smooth. Taste and adjust seasoning, if needed.

Strain through a sieve and refrigerate. If using a Vitamix, you will not need to strain the soup.

For the shrimp, heat a skillet over medium heat. Add oil, followed by shrimp. Season with salt and pepper and sauté until just cooked through, about 3 minutes.

For serving, ladle soup into bowls. Top with a couple shrimp, chopped tomatoes, chives, a drizzle of oil and sprinkling of pepper. Serve with remaining shrimp and crusty bread for dunking. Enjoy.

Notes:
1. If you don’t have stale bread, you can place fresh bread uncovered into a 300°F oven until somewhat dried out but not colored, about 10 minutes or so. Any crustless white bread works well.
2. Test one tomato to see if the skin peels easily after blanching for 10 seconds. If not, blanch all tomatoes for an additional 10 seconds, as needed.
3. If using a Vitamix, I also suggest only adding half the bread to start. It will be thicker without straining it, so you might not need all the bread to achieve a nice consistency.

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