Shrimp Gazpacho
Ingredients:
- 3 medium tomatoes, peeled
- 1 regular cucumber, peeled
- 1 small red onion, chopped fine
- 1 small clove garlic, minced and crushed to a paste with the side of a chef’s knife
- 1 red or yellow bell pepper, charred, peeled, seeded, and diced
- 1 jalapeno chile, or 1 chipotle chile in adobo sauce, sauce rinsed off, or 1 dried chipotle chile, soaked for 30 minutes in warm water and drained; stemmed, seeded, and minced
- 1 small bunch cilantro, large stems removed, leaves and small stems chopped fine just before using
- 3 tbsp extra virgin olive oil
- 2 tbsp very good quality white vinegar, such as sherry vinegar, or 3 tbsp fresh lime juice
- 1 tbsp salt
Instructions:
Dice tomatoes and work the pulp and seeds through a strainer and reserve what comes through.
Halve the cucumbers lengthwise and use a spoon to scoop the seeds out of the half. Cut the half lengthwise into strips about ¼-inch wide. Slice strips crosswise to make ¼-dice. Save the remaining cucumber half for another use.
Combine all vegetables, the tomato pulp, the cilantro, the oil, the vinegar, and salt in a mixing bowl and stir thoroughly.
Refrigerate for 2 hours – the salt will draw the liquid out of the vegetables and provide the liquid for the gazpacho.
Recipe courtesy of: James Peterson – Simply Shrimp cookbook