Make-Ahead Tomato Gazpacho

This weekend, I hosted a group of wine lovers and was pondering what to serve as a quick amuse-bouche that would scream “SUMMER”. Jersey tomatoes came to mind and I opted to serve a tasty gazpacho with a grilled shrimp sprinkled with Pork Mafia Memphis Mud rub blend. It’s a killer little dish that can be prepared the day before the party.

Ingredients:

• 6 ripe tomatoes, cut into chunks
• ½  large English cucumber (seedless) – peeled cut into chunks
• 1 red bell pepper, cut into chunks
• 2 garlic cloves, smashed
• 1 cup water
• 1/3 cup olive oil
• 2 Tbsp. sherry vinegar
• 1 tsp. sea salt
• ½ tsp. each black pepper and hot sauce
• Cilantro leaves for garnish (optional)
• Grilled shrimps for garnish (optional)

Directions:

1. In a food processor or blender, combine all the ingredients EXCEPT the two garnishes. Process until the mixture is liquefied, about 2 minutes.
2. Pour the mixture through a sieve into a large measuring cup or any other container that can be refrigerated. Chill until ready to serve, up to a day in advance.
3. Pour the cold soup in serving dishes and sprinkle with sea salt. Add a cilantro leaf and a shrimp, if using.

Makes about 3 cups of gazpacho.

Cheers,

Veronique