Smoky California Avocado, Shrimp, and White Bean Gazpacho

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Serves: 6
2 3/4    tomatoes
1 1/2  cups  diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)
cup  diced red onion
  small shallots
1 1/2  cups  canned tomato juice
1/3  cup  extra virgin olive oil
2 1/2  Tbsp.  sherry wine vinegar
Tbsp.  finely chopped chipotle pepper in adobo sauce or to taste
cup  cooked rock shrimp, very coarsely chopped
2/3  cup  cooked cannellini beans
  ripe, Fresh California Avocado, peeled, seeded and cut in small dice
1/2  Tbsp.  salt, or to taste
  As needed  Tortilla chips as needed for garnish
  As needed  Chopped cilantro as needed for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Peel tomatoes by dipping them in boiling water for about 30 seconds; slip skins off.
  2. Cut tomatoes in half horizontally.
  3. Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
  4. Cut each tomato half in two.
  5. In a food processor, in batches if necessary, puree tomato, cucumber, red onion, and shallot.
  6. Stir in reserved fresh tomato juice, canned juice, olive oil, vinegar, and chipotle peppers.
  7. Stir in shrimp, beans, avocado, and salt.
  8. Chill at least 3 hours to marry flavors.
  9. Serve cool but not icy.

Serving Size = 1.5 Cup

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Restaurant Business Magazine

Recipe by Restaurant Business Magazine

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