Florida Gazpacho With Shrimp
"A Cuban twist on a summer favorite. (Cooking time is refrigeration time). Frozen corn (thawed) may be used for fresh corn (skip step 4). Cooked baby shrimp (cocktail or bay shrimp) can also be used, but I like the flavor and texture of the chopped larger shrimp."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (515.2 g)
- Calories 416.9
- Total Fat - 13 g
- Saturated Fat - 2 g
- Cholesterol - 95.2 mg
- Sodium - 906.9 mg
- Total Carbohydrate - 55.7 g
- Dietary Fiber - 6.8 g
- Sugars - 11.3 g
- Protein - 21 g
- Calcium - 283.2 mg
- Iron - 4.1 mg
- Vitamin C - 52 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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.
Step 2
Working in batches, process the mixture in a food processor or blender until blended but still chunky.
Step 3
Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
Step 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.
Step 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.
Step 6
To serve, stir the corn and shrimp into the gazpacho.
Step 7
Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking tomatoes for this recipe, look for ones that are red and ripe.
- If using frozen corn, thaw it before adding it to the gazpacho.
- For the tomatoes, substitute canned diced tomatoes. This substitution will allow for the recipe to be made year-round, as canned tomatoes are always in season.
- For the shrimp, substitute cooked chicken. This substitution will make the recipe more accessible and budget-friendly, as chicken is typically less expensive than shrimp.
Tomato-Cucumber Gazpacho Omit the green pepper, red onion, and green onion from the ingredients list. Add an additional cucumber, peeled, seeded, and coarsely chopped. Process all the ingredients as directed in Step 2, and proceed with the recipe as directed.
Grilled Zucchini Salad: A light and refreshing side dish that pairs perfectly with the Florida Gazpacho. Grilled zucchini is tossed with a simple lemon and olive oil dressing, making it the perfect accompaniment to the soup's bold flavors.
Grilled Corn Salad: A sweet and savory side dish that complements the Florida Gazpacho. Grilled corn is combined with tomatoes, red onion, and a simple vinaigrette dressing, making it a perfect balance to the soup's bold flavors. The salad also adds a bit of crunch and texture to the meal.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use cooked baby shrimp (cocktail or bay shrimp) instead of the larger shrimp in the recipe. You can also use frozen corn (thawed) instead of fresh corn (skip step 4).
Q: How long should I cook the shrimp?
A: Cook the shrimp until it is pink and opaque, about 3-4 minutes. Do not overcook or the shrimp will be tough and rubbery.
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Fun facts:
The origin of gazpacho is from the southern Spanish region of Andalusia, where it was a popular dish in the 19th century. It was also served in the royal court of King Alfonso XIII.
The addition of shrimp to the recipe is inspired by the Cuban cuisine of the 1950s, when the country was under the U.S. embargo. The combination of shrimp and tomato is a classic Cuban flavor.