Recipe for gazpacho with cucumber-shrimp garnish
Serves 4
You can prepare a red or yellow gazpacho (use yellow tomatoes and a yellow bell pepper). Keeping the skins on the tomatoes intact gives a deeper color, but if you prefer to peel them, blanch them for 1 minute in boiling water, cool them in an ice water bath, and peel off the skins.
SOUP
Generous 2 pounds red or yellow tomatoes, seeded and diced1English cucumber, peeled, seeded, and diced1red or yellow bell pepper, corred, seeded, and diced1large shallot, chopped2cloves garlic, choppedFew drops hot sauce2tablespoons sherry vinegar¼cup olive oilSalt and black pepper, to taste
1. In a blender, combine the tomatoes, cucumber, bell pepper, shallot, and garlic.
Work the mixture until it forms a puree.
2. Transfer to a large bowl. Add the hot sauce, vinegar, olive oil, salt and black pepper. Cover and refrigerate for at least 3 hours or up to 1 day.
GARNISH
¼English cucumber, peeled, seeded, and coarsely chopped1pint red or yellow cherry tomatoes, quartered4small cooked shrimp, coarsely chopped2scallions, chopped4ice cubes, crushedOlive oil (for sprinkling)1tablespoon chopped fresh chivesBlack pepper, to taste
1. In a bowl, combine the cucumber, cherry tomatoes, shrimp, and scallions. Toss gently.
2. Ladle the soup into 4 bowls. Into each, stir in the equivalent of 1 crushed ice cube. Top each with some garnish, sprinkle with olive oil, chives, and black pepper. Beatrice Peltre
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