Florida Gazpacho With Shrimp

1. 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. 2

   Working in batches, process the mixture in a food processor or blender until blended but still chunky.

3. 3

   Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.

4. 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. 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. 6

   To serve, stir the corn and shrimp into the gazpacho.

7. 7

   Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.

* Per serving · 4 servings · Values may vary.