Chef Chris Hastings' Shrimp Gazpacho - Birmingham Botanical Gardens

Birmingham Botanical Gardens is open!
A cherished place of respite for our community and visitors from around the world for more than 55 years, Birmingham Botanical Gardens is open to all, and we look forward to your visit. The Gardens are currently open from 7 a.m. to 6 p.m. every day of the week, with access limited to the front entrance gates. Visitors are encouraged to practice social distancing. Face masks are required when interacting with others in the Gardens and for entering the Garden Center. For more information and guidelines for visiting safely, click here. We hope to see you soon at the Gardens!

Around the Gardens Blog

Chef Chris Hastings' Shrimp Gazpacho

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.

Follow us on Instagram