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Categories:
tomatoes red bell pepper cucumber red onion garlic ground cumin jalapeno chili tomatoes red wine vinegar shrimp water basil extra-virgin olive oil white sandwich bread cucumber
Viewed: 15 - Published at: 4 years agoIngredients
- 2 pounds vine-ripened large tomatoes (about 5), chopped
- 1 red bell pepper, chopped (about 1 cup)
- 1/2 cup peeled, seeded, and finely chopped cucumber
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 fresh jalapeno chili, chopped fine (wear rubber gloves)
- 1/2 pound vine-ripened cherry tomatoes, quartered
- 2 tablespoons red-wine vinegar, or to taste
- 1/2 pound small to medium shrimp, shelled and, if desired, deveined
- 1/4 to 1/2 cup ice water for thinning gazpacho
- 3/4 cup packed fresh basil leaves, washed well and spun dry
- 3 tablespoons extra-virgin olive oil
- 4 slices firm white sandwich bread, cut into 1/2-inch cubes (about 3 cups)
- Garnish if desired: finely diced cucumber and red bell pepper and chopped fresh basil leaves
Method
- In a blender or food processor puree half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeno.
- Transfer puree to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion.
- Stir in vinegar and salt and pepper to taste.
- (Chill gazpacho, covered, at least 3 hours and up to 1 day.)
- In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through.
- Transfer shrimp with a slotted spoon to a bowl and cool.
- (Shrimp may be cooked 1 day ahead and chilled, covered.)
- Chop shrimp and stir into gazpacho.
- Before serving, thin gazpacho with ice water and top with croutons and garnish.
- In a blender or small food processor puree basil and oil and season with salt and pepper to taste.
- Preheat oven to 350F.
- On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp.
- Season croutons with salt and pepper.
- (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.)
- Makes about 2 cups.
