RCI-SP.006.0059.001
Smoky California Avocado, Shrimp, and White Bean Gazpacho
Smoky California Avocado, Shrimp, and White Bean Gazpacho from the Recidemia collection
Prep40 min
Cook25 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- tomatoes11 Poundspeeled
- cucumbers2 Poundspeeled, seeded, and diced. (For Kirby or hot house cucumbers, it is not necessary to peel cucumbers)
- and 8 ounces red onions1 Pounddiced
- 8 oz
- 1 ½ quarts
- 1 ½ Cups
- 11/16 Cups
- or to taste finely chopped chipotle peppers in adobo sauce½ Cup
- cooked rock Shrimp2 Poundsvery coarsely chopped
- 1 Pound
- California avoacdos3 unitcut in small dice
- or to taste2 Tbspsalt
- Tortilla chips1 unitas needed for garnish
- Chopped cilantro1 unitas needed for garnish
Method
1
Combine the peeled tomatoes, diced cucumbers, diced red onions, minced shallots, and tomato juice in a large mixing bowl.
2
Stir in the extra virgin olive oil, sherry wine vinegar, and finely chopped chipotle peppers in adobo sauce until evenly distributed.
2 minutes
3
Working in batches if necessary, transfer the mixture to a blender and purée until the soup reaches the desired consistency—leave it slightly chunky for texture if preferred.
5 minutes
4
Pour the puréed gazpacho back into the large bowl and fold in the coarsely chopped rock shrimp and cannellini beans gently to preserve their texture.
2 minutes
5
Season the gazpacho with salt to taste, stirring well to incorporate.
1 minutes
6
Cover and refrigerate the gazpacho for at least 30 minutes to allow flavors to meld and the soup to chill thoroughly.
30 minutes
7
Just before serving, gently fold in the diced California avocados to maintain their shape and prevent browning.
1 minutes
8
Ladle the gazpacho into chilled bowls and garnish each serving with tortilla chips and chopped cilantro.