Ingredients
-
1 medium green pepper, seeded and coarsely chopped
-
1 small cucumber, peeled, seeded and coarsely chopped
-
1 medium red onion, peeled and coarsely chopped
-
3 green onions, sliced
-
2 garlic cloves, peeled and coarsely chopped
-
3 sprigs fresh basil
-
3 sprigs fresh cilantro
-
1/4 cup extra virgin olive oil
-
1/4 teaspoon cayenne pepper
-
1 pinch oregano
-
salt, to taste
-
white pepper, to taste
-
1 French baguette, sliced in 12 slices
-
2 garlic cloves, whole and peeled
-
1 lb shrimp, steamed, peeled and coarsely chopped and cooled
-
fresh basil, chopped
-
1 teaspoon rice wine vinegar
-
1 cup fresh corn kernels
-
3 lbs red ripe tomatoes, peeled, seeded, and coarsely chopped
Instructions
- In a large bowl, combine tomatoes, green pepper, cucumber, red onion, green onion, chopped garlic, basil, cilantro, 3 tablespoons olive oil, rice wine vinegar, cayenne and oregano.
- Working in batches, process the mixture in a food processor or blender until blended but still chunky.
- Transfer to a large bowl and season with salt and ground white pepper. Cover and refrigerate until chilled, at least one hour.
- In a small saucepan, combine corn with 1/4 cup water. 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 with the whole garlic cloves and drizzle with remaining 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 warm garlic toast.