Gazpacho with Shrimp Recipe

Gazpacho with Shrimp Recipe
Staff Writer
Gazpacho with Shrimp
Will Heap
Gazpacho with Shrimp

When invited to ante up a pregnancy-friendly dish for this book, Washington, D.C.'s famed chef José Andrés forwarded this recipe, an adaptation of his wife Patricia Fernandez de la Cruz's gazpacho. Loaded with fresh vegetables and topped with shrimp, it's a light yet filling meal. And because it's served chilled, it's also soothing to the overheated mom-to-be.

Click here to see 8 Tips for Moms-to-Be.

Ingredients

For the gazpacho:

  • 2 pounds ripe tomatoes, peeled, seeded, and diced
  • ½ cucumber, peeled, seeded and diced
  • ½ green pepper, seeded and diced
  •  1 cup water
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 to 1 ½ slices of bread, torn into small pieces
  • ½ teaspoon kosher salt

For the shrimp:

  • 1 tablespoon olive oil
  • 12 large shrimps, peeled and deveined
  • Pinch of kosher salt

For the garnish:

  • Four ½-inch thick slices of bread, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 4 plum tomatoes, peeled, seeded and diced
  • ½ cucumber, peeled, seeded and diced
  • Kosher salt, as needed
  • ½ red bell pepper, seeded and diced
  • 1 tablespoon diced shallot
  • 1 tablespoon minced chives, to garnish
  • Sea salt, to garnish

Directions

For the gazpacho:

Place the gazpacho ingredients in a blender and blend until very smooth, adding more water if necessary. Strain through a fine-mesh sieve and chill.

For the shrimp:

Heat the oil in a large skillet over medium-high heat. Cut the shrimp lengthwise about halfway down so they open into a Y shape (this allows the shrimp to cook more evenly.) Once the oil is hot, sauté the shrimp for 2–3 minutes. Set aside.

For the garnish:

Preat the oven to 350 degrees. Put the bread cubes in a mixing bowl, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Spread the cubes in a single layer on a baking sheet and bake until golden, turning once or twice with a spatula, 15–20 minutes. Let cool.

In a mixing bowl, combine the plum tomatoes, cucumber, red and green bell peppers, and shallot and mix well.

To serve, place 3 sautéed shrimp in the center of 4 soup bowls. Arrange some of the tomato-cucumber mixture around the edge. Sprinkle with chives and sea salt and top with some croutons. Drizzle with a little extra-virgin olive oil. Pour the chilled gazpacho into a pitcher. Set the bowls in front of your guests and pour some of the gazpacho at the table.

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Around the Web