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Recipe for gazpacho with shrimp

Karoline Boehm Goodnick for The Boston Globe

Serves 4

2pints cherry tomatoes, halved
2red bell peppers, cored, seeded, and cut into strips
1English cucumber, peeled, seeded, and chopped
½small red onion, chopped
1clove garlic, finely chopped
2slices Italian-style bread, torn into ¼-inch pieces
10cooked shrimp and vegetable skewers
1teaspoon salt
Black pepper, to taste
6tablespoons olive oil
1tablespoon sherry vinegar
1small bunch chives, finely chopped

1. In a bowl combine cherry tomatoes, bell peppers, cucumber, red onion, garlic, and bread.

2. Remove shrimp and vegetables from skewers. Separate the shrimp and transfer to a bowl; refrigerate. Add the vegetables to the tomato mixture with the salt and black pepper. Cover and set aside at room temperature for 1 hour.

3. Working in 2 batches, in a blender, puree the vegetables with 3 tablespoons of the olive oil in each batch. Combine both batches in a large bowl and add sherry vinegar. Taste for seasoning and add more salt and pepper, if you like. At this point you can work the mixture through a fine mesh strainer for a thinner, more refined soup, or leave it as is for a chunkier, more rustic version.


4. Divide the gazpacho among 4 bowls, and garnish with shrimp and chives. Sydney Oland