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.
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.
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.
© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.