Florida Gazpacho With Shrimp

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs red ripe tomatoes, peeled, seeded, and coarsely chopped
• 1 medium green pepper, seeded and coarsely chopped
• 1 small cucumber, peeled, seeded and coarsely chopped
• 1 medium red onion, peeled and coarsely chopped
• 3 green onions, sliced
• 2 garlic cloves, peeled and coarsely chopped
• 3 sprigs fresh basil
• 3 sprigs fresh cilantro
• 1/4 cup extra virgin olive oil
• 1 teaspoon rice wine vinegar
• 1/4 teaspoon cayenne pepper
• 1 pinch oregano
• salt, to taste
• pepper, to taste
• 1 cup fresh corn kernels
• 1 french baguette, sliced in 12 slices
• 2 garlic cloves, whole and peeled
• 1 lb shrimp, steamed, peeled and coarsely chopped and cooled
• fresh basil, chopped (optional)

Recipe

• 1 in a large bowl, combine tomatoes, green pepper, cucumber, red onion, green onion, chopped garlic, basil, cilantro, 3 tablespoons olive oil, rice wine vinegar, cayenne and oregano.
• 2 working in batches, process the mixture in a food processor or blender until blended but still chunky.
• 3 transfer to a large bowl and season with salt and ground pepper. cover and refrigerate until chilled, at least one hour.
• 4 in a small saucepan, combine corn with 1/4 cup water. bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. drain and let cool.
• 5 preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. rub with the whole garlic cloves and drizzle with remaining olive oil; keep warm.
• 6 to serve, stir the corn and shrimp into the gazpacho.
• 7 ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. serve with warm garlic toast.