Recipes

Gazpacho Cocktail with Fresh Bay Shrimp

To serve:

6 oz. — Gazpacho base
1 oz. — fresh bay shrimp
— Extra virgin olive oil

For the base: Recipe for 1 gallon

10 ea. — large, ripe tomatoes, peeled and roughly chopped
4 slices — dry bread, crust removed
1 ea. — yellow bell pepper, seeded
1 ea. — large cucumber, peeled and seeded
1 large — red onion, roughly chopped
6 cloves — garlic, peeled
¼ cup — sherry vinegar
¼ cup — extra virgin olive oil
1 tsp. — lemon juice
½ cup — cold water
— salt and pepper to taste

1. Cover the bread with water and soak for 5 minutes.
2. Working in batches, puree the tomatoes, peppers, cucumbers and garlic in a blender. Push the mixture through a strainer into a container.
3. Remove the bread from the water and squeeze out the excess water. Place in the blender and puree. With the motor running, slowly incorporate the olive oil. Add the vinegar and lemon juice. Add some of the tomato mixture back to the blender and then mix it back into the container.
4. Season with the salt and pepper and adjust the consistency with the cold water.