Tomato Gazpacho with Shrimp

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Created and Photographed by: Sabrina Russo

This creamy Tomato Gazpacho is served with luscious shrimp and crusty bread to make a refreshing, well-rounded summer meal.

Why you should try this recipe!

Ingredients:

-large ripe heirloom or beefsteak tomatoes -shrimp -grape or cherry tomatoes -red bell pepper -cucumber -shallot  -garlic -bread -olive oil -vinegar -salt and pepper

STEP ONE:

Score 'x' on bottom of tomatoes. Blanch in boiling water 15-60 seconds. Peel skin. Chop into chunks.

STEP TWO:

Add tomatoes, pepper, shallot, cucumber, garlic and bread to a blend. Puree. Stream in olive oil and blend until emulsified.

STEP THREE:

Add 1 tablespoon of vinegar and salt to taste. Add more vinegar as desired. Chill in the fridge for 1-2 hours before serving.

STEP FOUR:

Heat a skillet over medium heat. Add 2 tablespoons of oil, followed by shrimp. Season with salt and pepper and sauté until just cooked through, about 3 minutes.

STEP FIVE:

Place halved cherry tomatoes in a bowl, season with salt and stir in 2 tablespoons of olive oil. Warm bread in the oven, if desired.

STEP SIX:

Ladle soup into serving bowls. Top with seasoned tomatoes, chives and a couple shrimp. Serve with crusty bread and remaining shrimp. Enjoy!

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