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Smoky California Avocado, Shrimp, and White Bean Gazpacho
Ingredients
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.) |
| 1 | cup | diced red onion |
| 2 | small shallots | |
| 1 1/2 | cups | canned tomato juice |
| 1/3 | cup | extra virgin olive oil |
| 2 1/2 | Tbsp. | sherry wine vinegar |
| 2 | Tbsp. | finely chopped chipotle pepper in adobo sauce or to taste |
| 1 | cup | cooked rock shrimp, very coarsely chopped |
| 2/3 | cup | cooked cannellini beans |
| 1 | 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
Instructions
- Peel tomatoes by dipping them in boiling water for about 30 seconds; slip skins off.
- Cut tomatoes in half horizontally.
- Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
- Cut each tomato half in two.
- In a food processor, in batches if necessary, puree tomato, cucumber, red onion, and shallot.
- Stir in reserved fresh tomato juice, canned juice, olive oil, vinegar, and chipotle peppers.
- Stir in shrimp, beans, avocado, and salt.
- Chill at least 3 hours to marry flavors.
- 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.
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