Roasted Smoky Gazpacho With Shrimp |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I Love gazpacho in the summertime with heirloom tomatoes and any fresh vegetable I can find. This was my favorite recipe to date and makes a great dinner party dish with freshly steamed shrimp. Ingredients:
2 cups brandywine tomatoes |
1/2 cup tomatillo, husk removed |
1 cup tomato juice |
1 cup english cucumber, diced |
3/4 cup red onion, peel removed, quartered |
1 jalapeno chili, stemmed and chopped |
1 chipotle pepper, canned in adobo sauce |
1 red bell pepper, roasted, skin, seeds, and stem removed |
1 yellow bell pepper, chopped |
1 celery rib, roughly chopped |
2 teaspoons balsamic vinegar |
1 teaspoon worcestershire sauce |
1 teaspoon kosher salt |
1/2 teaspoon ground pepper |
2 tablespoons cilantro, chopped |
1/2 teaspoon cumin, toasted & ground |
3 garlic cloves |
1 lime, juiced |
1 teaspoon hot sauce (or more) |
1 lb shrimp, cleaned, peeled, and steamed |
Directions:
1. Place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. Remove and let cool.
2. Place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. Pulse until roughly chopped.
3. Add vinegar, worcestershire, and seasonings. Pulse for a few more seconds until the mixture is to the thickness of your liking.
4. Pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. Mix well.
5. Chill in a refrigerator for 2-3 hours.
6. Serve in shallow bowls with the steamed shrimp. Garnish with extra cilantro, sliced scallions, and a lime wedge if desired.
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