Gazpacho with Shrimp Veggie Relish and Avocado Cream

(Please read through the entire recipe before you embark. I found this a challenge to format. It’s very simple and delicious. Good luck!)

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(Ingredients needed for 2 blender batches:)

5 mini cucumbers

1 each – red, orange and yellow bell peppers

4 C cherub tomatoes

2 T pickled jalapenos

16-20 Manzanilla olives

2 bunches cilantro

4 C tomato juice

1/3 of a small red onion

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One blender batch:

2 mini cucumbers, cut into large pieces, skin on

1/3 of a red, yellow and orange bell pepper, cut into large pieces

2 C of cherub tomatoes

1 T sliced pickled jalapenos

8-10 Manzanilla olives

Pinch of cilantro

2 C tomato juice

 

Place cucumbers, bell peppers, tomatoes, jalapenos, olives, cilantro and tomato juice in a blender. The blender will be full. Start by pulsing the mixture before you go to high speed. Puree until smooth.

Repeat this step for a second batch. Place both batches in a large bowl and then add the salt, celery seed, EVOO and sherry vinegar. Use a stick blender to incorporate.  Do not double the seasonings. Listed below is the correct measure for two blender batches. Cut it in half if you only make one batch of gazpacho.  Chill in the refrigerator for several hours. Overnight is best for full flavor.

Final seasoning for 2 batches:

 2 t salt

1 t celery seed

¼ C EVOO

2 T sherry vinegar

For avocado cream:

½ C sour cream

1 large avocado

Pinch of cilantro

Pinch of salt

2 T fresh lemon juice

Place ingredients in the bowl of a food processor. Puree until smooth.

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For chopped relish:

Use remaining pieces of the bell peppers and dice them small, 1/3 of a red onion diced small and one miniature cucumber, diced small-skin on. Combine in a bowl and add diced shrimp.

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For diced shrimp:

Fill a sauce pan ¾ full with water. Bring water to a boil. Add 1 t salt, juice of one lemon, 1 t red pepper flakes, and 6 bay leaves. Add 1 pound of large shrimp. Cook until firm to touch. Drain off water and chill shrimp. Peel and dice each shrimp into four pieces. Combine with chopped veggies.

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For serving:

Ladle gazpacho into highball glasses and top with veggie/shrimp relish and avocado cream. Garnish with pickled okra. Summer delish!

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3 comments

  1. oh boy oh boy oh boy!!!
    all the yumminess of summer in one dish …. can’t wait to try this!!!
    cr

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