Avocado & Gazpacho Shrimp Cocktail

4 fluid ounces Heirloom Tomato Gazpacho (recipe below)

3 ounces diced avocado

5 medium to large Carolina shrimp

1 sprig cilantro

Place gazpacho in individual serving bowl or widerim 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 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  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.