Ingredients
- Gazpacho:
- 1 each red onion, chopped
- 1 each green bell pepper, chopped
- 1 each cucumber, chopped
- 8 cups red Intergrow tomatoes, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 each fresh lime, juiced
- 2 tablespoons sherry wine vinegar
- 1/2 cup olive oil
- ˝ teaspoon cayenne pepper
- 3 tablespoons fresh thyme
- Salt and pepper to taste
- Shrimp:
- 24 each shrimp
(approx. size U5) - 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon white wine
- 2 tablespoons fresh parsley, minced
- 1 teaspoon dried red pepper flakes, crushed
Method
For the gazpacho, place all the ingredients in a food processor and blend until puréed. Adjust the seasoning with salt and pepper. Pour the vegetable purée onto a sheet tray and place in the freezer. Allow the gazpacho to completely freeze before serving.
Using a paring knife, cut shrimp shells down the center of the back all the way to tail section and open the shrimp.
Remove vein and pull off legs. Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
Preheat the grill (medium-high heat). Place shrimp on grill and cook shrimp until pink and cooked through, about 2 minutes per side. Serve the shrimp on a heaping mound of the frozen gazpacho.
Tips on Tomatoes
- A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
- Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
- The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
- Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
- Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.
