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SMOKEY CALIFORNIA AVOCADO, SHRIMP, AND WHITE BEAN GAZPACHO
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Smokey California Avocado, Shrimp, and White Bean Gazpacho

Author: Recipe by Restaurant Business Magazine

Recipe Provided By




Ingredients

  • 2.750 2 ¾ lbs.
    tomatoes
  • 1.500 1 ½ cups
    diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)
  • 1.000 1 cup
    diced red onion
  • 2.000 2
    small shallots
  • 1.500 1 ½ cups
    canned tomato juice
  • 0.333 ⅓ cup
    extra virgin olive oil
  • 2.500 2 ½ Tbsp.
    sherry wine vinegar
  • 2.000 2 Tbsp.
    finely chopped chipotle pepper in adobo sauce or to taste
  • 1.000 1 cup
    cooked rock shrimp, very coarsely chopped
  • 0.667 ⅔ cup
    cooked cannellini beans
  • 1.000 1
    California Avocado, about 8 ounces, cut in small dice
  • 0.500 ½ Tbsp.
    salt, or to taste
  • 0.000
    Tortilla chips as needed for garnish
  • 0.000
    Chopped cilantro as needed for garnish

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Instructions

  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.

 

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: 320 calories, 20g of fat, 75mg of cholesterol, 980mg of sodium and 12g of protein.

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