Heirloom Gazpacho

Heirloom Gazpacho
Photo by Quentin Bacon

Ingredients

  • ½ teaspoon sugar
  • 1 teaspoon chopped garlic
  • 1 cup water
  • 1 tablespoon sherry vinegar
  • ¼ cup chopped fresh basil
  • 2 pounds heirloom tomatoes, coarsely chopped
  • ¼ teaspoon freshly ground black pepper
  • + 4 more ingredients
    • ¼ teaspoon sea salt
    • ½ pound cooked peeled and deveined large shrimp, coarsely chopped (about 12 shrimp)
    • 1 cup finely chopped yellow and orange bell pepper
    • 1 tablespoon extra-virgin olive oil

1. Pulse first 6 ingredients (through water) in a food processor until finely chopped but not smooth. Stir in salt, black pepper, and bell pepper. Ladle into 4 bowls; top with basil and shrimp.

View full recipe at My Recipes

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