Ingredients
- 3 pounds tomatoes (peeled, seeded, and coarsely chopped, red ripe)
- 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)
- Fresh basil (3 sprigs)
- Fresh cilantro (3 sprigs)
- 1/4 cup olive oil (extra virgin)
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon cayenne pepper
- Oregano (1 pinch)
- Salt, to taste
- White pepper, to taste
- 1 cup whole kernel corn (fresh)
- 1 French (16 ounce) baguette bread (sliced in 12 slices)
- 2 garlic cloves (whole and peeled)
- 1 pound shrimp (steamed, peeled and coarsely chopped and cooled)
- Fresh basil, chopped (optional)
How to Make
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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.
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Step 2: Working in batches, process the mixture in a food processor or blender until blended but still chunky.
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Step 3: Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
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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.
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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.
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Step 6: To serve, stir the corn and shrimp into the gazpacho.
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Step 7: Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with warm garlic toast.
We hope you enjoy this recipe!
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