For the Gazpacho
- 10 ripe plum tomatoes, quartered
- 3 celery stalks, chopped
- 6 peeled piquillo peppers, see note below
- ½ unpeeled cucumber, washed and chopped
- 1 medium carrot, peeled and grated
- ½ small red onion, thinly sliced
- ½ c water
- 1 T extra-virgin olive oil
- 1 T red wine vinegar
- 1 sprig fresh basil
- ½ clove garlic, smashed
- sea salt
- black pepper
***Gazpacho ingredients marinate overnight.
- 20 small shrimp, peeled and deveined
- extra-virgin olive oil
- 1 medium-ripe Hass avocado
- 1 lime
- ½ pt cherry tomatoes, quartered
- 4 sprigs fresh cilantro
Note: Piquillo peppers are available in cans or jars at specialty food stores. They are sweet and woodsy. If not available, they can be substituted with jarred roasted red peppers.
Combine the tomatoes, celery, peppers, cucumber, carrot, and onion in a large, shallow dish. Add the water, oil, vinegar, basil, and garlic, and season with sea salt and white pepper to taste; mix well. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
Purée the gazpacho right in the bowl, using a hand blender, or process it in batches in a blender. Adjust the seasoning with salt and black pepper, if needed and return the gazpacho to the refrigerator until ready to serve.
Sauté the shrimp lightly in 1 tablespoon of the olive oil and season with salt and pepper. Let cool to room temperature, then refrigerate until well chilled.
Shortly before serving, halve the avocado, remove the pit, and use a large spoon to scoop out the flesh in one piece. Put the avocado halves on the cutting board cut-side down and cut into large chunks. Squeeze the lime juice over the avocado; season to taste with salt and pepper.
If the gazpacho has separated a little, hit it again with a hand blender before serving. Pour the gazpacho into well-chilled bowls. Arrange the shrimp, avocado, tomatoes, and cilantro over the soup, which is so thick that they’ll sit right on top. Drizzle with olive oil and serve.