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SMOKY CALIFORNIA AVOCADO, SHRIMP, AND WHITE BEAN GAZPACHO
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Smoky California Avocado, Shrimp, and White Bean Gazpacho

Author: Chef Paula Disbrowe, Cowgirl Chef, Austin, TX

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Ingredients

  • 11.000 11 lbs.
    tomatoes, peeled
  • 2.000 2 lbs.
    cucumbers, peeled, seeded, and diced. (For Kirby or hot house cucumbers, it is not necessary to peel cucumbers)
  • 1.000 1 lb.
    and 8 ounces red onions, diced
  • 8.000 8 oz.
    shallots
  • 1.500 1 ½
    quarts canned tomato juice
  • 1.500 1 ½ cups
    extra virgin olive oil
  • 0.667 ⅔ cup
    sherry wine vinegar
  • 0.500 ½ cup
    or to taste finely chopped chipotle peppers in adobo sauce
  • 2.000 2 lbs.
    cooked rock shrimp, very coarsely chopped
  • 1.000 1 lb.
    cooked cannellini beans
  • 3.000 3
    California Avocados, cut in small dice
  • 2.000 2 Tbsp.
    or to taste, salt
  • 0.000
    Tortilla chips, as needed for garnish
  • 0.000
    Chopped cilantro, as needed for garnish

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Instructions

  1. Cut tomatoes in half horizontally.
  2. Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
  3. Cut each tomato half in two.
  4. Puree tomato, cucumber, red onion, and shallot.
  5. Stir in reserved fresh tomato juice, canned juice, oil, vinegar, and chipotle.
  6. Stir in shrimp, beans, and avocado.
  7. Stir in salt;chill 3 hours to marry flavors.

Per Order:

  1. Ladle 1-1/2 cups into a serving bowl.
  2. Garnish with tortilla chips and cilantro.

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

Nutrition information per serving

Nutrition Information per Serving: 310 calories, 20g of fat, 75mg of cholesterol, 960mg of sodium, and 12g of protein.

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