Chef Chris Hastings' Shrimp Gazpacho
Yield: About 6 cups/servings
Chris Hastings, chef and co-owner of Birmingham's Hot & Hot Fish Club and Board member of the Friends of Birmingham Botanical Gardens, offers up this delicious Southern take on a classic Spanish soup.
1 1/2 pounds ripe tomatoes, cored (3 to 4 medium tomatoes)
1/2 cup peeled, seeded, and finely diced cucumber
1/2 cup finely diced zucchini
1/2 cup finely diced yellow squash
1/2 cup peeled, seeded, and finely diced tomatoes
1/2 cup seeded and finely diced red bell pepper
1/2 cup seeded and finely diced yellow bell pepper
1/2 cup finely diced poblano pepper
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound cooked, peeled, and diced fresh shrimp (about 26 large)
12 fresh basil leaves, thinly sliced
3 tablespoons lemon oil*
Slice tomatoes into quarter. Place tomatoes in a food mill set over a bowl, and turn to extract about 2 cups of fresh tomato juice. Discard seeds and peel. (Or seed and puree in a food processor or blender.) Strain through a fine-meshed sieve, and discard any solids.
Combine tomato juice and next 9 ingredients in a large bowl, stirring well to combine. Season with salt and pepper, and stir in the diced shrimp. Chill at least 2 hours. Ladle into six serving bowls, and garnish with chopped basil and lemon oil. Serve chilled.
*Chris uses Agrumato Lemon Olive Oil.
Photography by Leslie Register of Leslie's Party Diaries.