Tomato Shrimp Gazpacho Print Email

This cool and refreshing salad / soup makes the most of both fresh and canned tomatoes (cooked tomatoes are even higher in the antioxidant lycopene). Also great with crab.

2 pounds peeled and deveined shrimp
Shrimp & Crab Boil or Old Bay seasoning
1 clove garlic, peeled
1/2 cup sweet onion, chopped
2 large homegrown or heirloom tomatoes, coarsely chopped
1 green pepper, seeded and coarsely chopped
1 cup cucumber peeled, seeded and coarsely chopped
1 1/2 cups canned tomato juice
1 TBS quality wine vinegar
2 TBS extra virgin olive oil
fine sea salt and freshly ground pepper
1 avocado, cut into small cubes

Peel and devein shrimp. Bring 3 quarts of seasoned water to a boil.

In a food processor, chop garlic. Add onion, tomato, pepper, cucumber and pulse to chop finely – do not puree.

Drop shrimp into boiling seasoned water, bring back to a simmer and cook about one minute, drain water. Reserve a dozen prime looking shrimp, and chop the remaining shrimp.

Add the chopped shrimp to the gazpacho, along with the tomato juice, wine vinegar and olive oil. Season to taste with sea salt and freshly ground pepper. Pinches of fresh herbs, minced green chiles and/or jalapenos, citrus zest, and capers are a few custom-seasoning suggestions.

Cover and rest in refrigerator at least one hour before serving in 6 goblets rimmed with reserved whole shrimp and garnished with fresh cubed avocado. – Chef Michaelangelo (mick) Rosacci, --