Gazpacho is a Souper Spring Dish!
When you have more tomatoes, cucumbers and bell peppers than you know what to do with, you don't have a problem—you have gazpacho.
"There is no such thing as a good gazpacho without fresh ingredients," says Jesús Núñez, chef of Melibea restaurant in New York's West Village. "And there's nothing more enjoyable, healthy and refreshing than a cold gazpacho when the weather's warm."
Though traditional gazpachos are bread-based, Núñez uses homemade croutons as a garnish. He also adds shrimp for a delicate texture. "I wanted to create a dish that showcases a summer in Spain," he says. "The shrimp takes the dish to a new level."
10 plum tomatoes
½ bell pepper
¼ Spanish onion
2 slices of bread
1 tablespoon sherry vinegar
1 garlic clove, peeled
¾ cup Spanish extra virgin olive oil
Salt to taste
For the garnish:
1 tablespoon Spanish extra virgin olive oil
12 multi-colored heirloom tomatoes
1 cucumber, peeled and cut into ½-inch cubes
Cut and discard the core at the top of the tomatoes then chop them roughly into quarters. Peel the cucumber and cut it into chunks. Remove the core of the pepper along with seeds and chop into large pieces. Cut the onion into tiny pieces. Place all in the blender and add garlic and sherry vinegar. Blend until the mixture becomes a thick liquid.
Add the olive oil and season with salt to taste. Re-blend and pour through a strainer into a pitcher. Place in the fridge to cool for at least a half hour.
In a small pan, heat the olive oil over a medium-high flame and add bread to fry until it's a golden color, about 2 minutes, and cut into croutons. Remove and add shrimp to the pan. Cook them on medium-high heat until golden.
Cut the heirloom tomatoes and cucumber into small pieces for garnish. Place all ingredients from the gazpacho on the plate and serve chilled.