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SHRIMP GAZPACHO

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
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