Chilled Heirloom Tomato Gazpacho with Harissa Wild Gulf White Shrimp

Heirloom Tomato Gazpacho

Amt	Ingredient
8	large vine ripe Florida tomatoes, washed and quartered
1	large Florida cucumber, washed and seeded (peeling is optional)
1	Florida red bell pepper, diced
1	Florida green bell pepper, diced
2	Florida jalapeno peppers, diced
1	Florida red onion, diced
2	cloves Florida garlic, smashed
1	bunch Florida basil, leaves only
1	bunch Florida cilantro, leaves only
2	tablespoons ground cumin
1	tablespoon sherry vinegar
1	cup extra virgin olive oil
1/4	loaf of ciabatta bread, crust removed and diced (may substitute French bread)
5	shakes of bottled hot pepper sauce
2	Florida limes, juiced
	salt and pepper to taste

Combine the above ingredients in a large bowl and marinate in the refrigerator overnight. Puree the ingredients the next day in a blender. Add additional salt and pepper, hot pepper sauce or lime juice to taste. Serve the soup chilled in a bowl with a drizzle of good olive oil and the Harissa Shrimp. Serves 6.

Harissa Wild Gulf White Shrimp

Harissa is a Tunisian hot chili paste which can be made fresh or purchased in specialty food stores.

Amt	Ingredient
1	cup Piquillos peppers
2	tablespoons chili sambal (red chili paste)
2	Florida jalapeño peppers, skin only
2	cloves Florida garlic
1	tablespoon cumin, ground
1	tablespoon coriander, ground
2	tablespoons Florida lemon juice
1	tablespoon salt
6	jumbo Florida shrimp, peeled and deveined
1/2	cup grape seed oil

Puree all ingredients except the oil and shrimp. When mixed well, slowly drizzle in grape seed oil. Marinate the shrimp in the harissa overnight. Grill shrimp for 3 to 5 minutes or until shrimp is opaque. Dice and serve in a bowl of the gazpacho.Serves 6.

Submitted by Chef Dean James Max

Back to Chef Dean James Max