Seasonal Summer Gazpacho w/Shrimp
Serves 6
This is a refreshing summer dish when corn is crisp and sweet off the cob, and heirloom tomatoes are ripe and full. This chilled but spicy soup is made hearty with the addition of butterflied shrimp, garbanzo beans, cucumber, & green onions. Also beautiful served in a shot glass, topped with the shrimp for an appetizer party!
1 pound heirloom tomatoes ripe, diced
1 15 oz. can garbanzo beans, rinsed and drained
8 ounces corn kernels cut from the cob
1 medium orange bell pepper, diced
1 small cucumber, seeded, diced
1/4 cup green onion, sliced
2 medium garlic cloves, minced
1 jalapeno, fresh, minced
1/2 cup cilantro leaf, chopped
3 tbsp lime juice, fresh
120 oz. can V-8 spicy
1 12 oz jar fire roasted salsa- medium or hot, depending on taste
Salt and pepper to taste
1 1/4 pounds small shrimp, peeled, butterflied
Garnish:
Cilantro, for garnish
Lime wedges, for garnish
Cook shrimp in a medium pot with a little oil until pink and opaque inside – about 3-5 minutes. Put into fridge and chill.
Combine tomatoes, garbanzo beans, corn, bell pepper, cucumber, green onions, garlic cloves, and cilantro in a large bowl. Stir in lime juice, vegetable juice and salsa. Season heavily with salt and pepper. Cover mixture and refrigerate for 1 hour.
Ladle soup into bowls and garnish with shrimp, cilantro, and lime wedges.
From: Chef Heather Mader
Black Radish Personal Chef
