Florida Gazpacho With Shrimp Recipe

Name: Florida Gazpacho With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Florida Gazpacho With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Florida Gazpacho With Shrimp

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