GAZPACHO WITH CURRY SHRIMP
2 lb ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, peeled and roughly diced
1 small red onion, roughly diced
1 clove of garlic
2 tsp sherry vinegar, more to taste
JF Spicy Salt, to taste
1/2 C extra-virgin olive oil, plus more for drizzling
1 lb fresh large shrimp peeled, tails removed and deveined
JF Curry Salt, to taste
Fresh cracked black pepper
1 Tbsp extra virgin olive oil
Organic cilantro, freshly chopped
Red onion, freshly chopped
Avocado, freshly chopped
Combine the tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and JF Spicy Salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until the texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with JF Spicy Salt and vinegar. If the soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.
In a medium bowl toss the shrimp with a generous sprinkling of JF Curry Salt and fresh cracked black pepper. You want each side to have an even light sprinkling of the salt and pepper.
In a large sauté pan, heat the olive oil and add the shrimp and cook on medium for 1 minute until the tails start to curl. Turn and repeat until all of the tails are curled. Do not overcook the shrimp.
Once the tails are curled, transfer them to a plate. Once cooled cut them into large pieces to top the soup
When the soup is chilled, plate into individual serving bowls and garnish with a generous portion of shrimp, cilantro, red onion and avocado. Drizzle a bit of extra olive oil on top.
Kevin likes this served with a scoop of warm quinoa on the bottom of the bowl. It’s nice to have the warm grain, and room temp shrimp surrounded by the cold soup. This makes the dish feel more like an entrée.
Gazpacho Recipe adapted from the New York Times.