Golden Tomato Gazpacho with Rock Shrimp and Avocado


For the Gazpacho:

Red Onion Brunoise , cut 1/8th” by 1/8th “ ¼ cup
Green Pepper Brunoise, cut 1/8th” by 1/8th “ ¼ cup
Red Pepper Brunoise, cut 1/8th” by 1/8th “ ¼ cup
English Cucumber, pureed ½ cup
Golden Beefsteak Tomatoes cut into 1/2“cubes 4 each
Garlic, Chopped ½ teaspoon
Kosher Salt ½ teaspoon
Cayenne Pepper dash
White Balsamic Vinegar 1 tablespoon
Extra Virgin Olive Oil ¼ Cup
Orange Juice ½ cup
White Bread, Cubed 2 slices
Cilantro, Chopped 1 Tablespoon
Sugar 1 teaspoon
Yellow Peppers, cleaned 1 each
Avocado, fans 4 each
Cilantro sprig for garnish
Lime wedge for garnish
Radicchio leaf for garnish



Combine all ingredients except the red onions, cilantro, green and red peppers, Puree by batch in a blender for 2 minutes or until smooth. Add the red onions, cilantro and peppers. Mix well. Store Covered in the refrigerator over night before serving. This soup will separate, whisk vigorously to homogenize before serving

For the rock shrimp:

Rock shrimp 8 Ounces
Lemon juice 1 teaspoon
Pickling Spice 1 teaspoon
Salt ¼ Teaspoon
Olive Oil 1/2 Tablespoon
Lime Juice 2 tablespoons
Cilantro, Chopped 1 tablespoon
Garlic, Chopped 1 clove

Boil 1 quart of water and add the salt and pickling spice. Cook the shrimp for 2-3 minutes or desired doneness. Remove the shrimp to an ice bath and chill until cold. Drain well and toss with remaining ingredients and marinate for at least two hours.

To assemble, Chill martini glasses in the freezer for an hour prior to serving. Lay ¼ of a radicchio leaf in glass. Spoon the gazpacho into the chilled glass. Float marinated shrimp on surface of soup next to radicchio. Top with an avocado fan and garnish with a lime wedge and cilantro sprig. Serve very cold.

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