Zesty Gazpacho with Shrimp: Marketing Florida Agriculture

Seafood-4058

Ingredients
3 pounds	ripe tomatoes, peeled, seeded and coarsely chopped
2-3	sprigs fresh basil, chopped
2-3	sprigs fresh cilantro, chopped
1	medium green pepper, coarsely chopped
3 tablespoons	extra-virgin olive oil
1 teaspoon	rice wine vinegar or 1/2 teaspoon white wine vinegar
1	small cucumber, peeled, seeded and coarsely chopped
1/4 teaspoon	cayenne pepper
1	medium red onion, coarsely chopped
	pinch of oregano
	salt to taste
	white pepper to taste
3	green onions, sliced
2	garlic cloves, coarsely chopped
	cayenne pepper to taste

Corn and Shrimp
1 cup	fresh corn kernels
1 pound	steamed or broiled shrimp, peeled and coarsely chopped
12	thin slices from bread baguette
2	garlic cloves, whole and peeled
1 tablespoon	extra-virgin olive oil
	fresh basil, optional

Preparation
Combine all gazpacho ingredients and mix well. Cover and chill for at least 1 hour. In a small saucepan, combine the corn with 1/4 cup water, salted to taste. Bring to a boil over moderately high heat and cook until just tender, 2-3 minutes. Drain and let cool. Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub the toast with the whole garlic cloves and drizzle lightly with 1 tablespoon of olive oil; keep warm. To serve, stir the corn and shrimp into the gazpacho. Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with the warm garlic toasts. Yield 6 servings