Shrimp Cocktail with Avocado & Gazpacho

4 fl oz Heirloom Tomato Gazpacho

3 oz diced Avocado

5 medium to large size Carolina Shrimp

1 sprig Cilantro

Place gazpacho in an individual serving bowl or wide rim glass. Top with diced avocado. Hook shrimp around the rim of the bowl or glass. Garnish with a sprig of cilantro.

Serves – 1

Heirloom Tomato Gazpacho

5 pounds diced ripe Heirloom Tomatoes

2 each diced Cucumber, seeded

1 cup diced Red Onion

2 each rough chopped Jalapeno Peppers, seeded

5 cloves Garlic

1 1/2 cups Extra Virgin Olive Oil

1 tbsp fresh ground Black Pepper

2 tbsp Sea Salt

To a food processor add diced cucumber, onion, jalapeno pepper and garlic. Pulse until almost pureed. Add tomatoes and pulse until all ingredients are well incorporated. Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves – 12

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.