Chilled Spicy Creole Tomato & Shrimp Gazpacho
Experience a refreshing twist on a classic Creole dish with this Chilled Spicy Creole Tomato & Shrimp Gazpacho, inspired by the vibrant flavors of New Orleans cuisine. This chilled tomato soup is bursting with the sweetness of ripe Creole tomatoes, complemented by the subtle heat of jalapeno peppers and the briny richness of grilled shrimp. Perfect for hot summer days or elegant gatherings, this gazpacho showcases the best of local produce, making it a must-try for any culinary enthusiast. Serve it as an appetizer or light lunch, and enjoy the harmonious blend of flavors that captures the spirit of the South.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Creole tomatoes
3 lbs (Quartered)
Jalapeno pepper
3 (Halved (1 for cooking, 2 for marinade and garnish))
Fresh basil
2 sprigs (One for cooking, one for garnish)
Salt
1 pinch (To taste)
Water
2 cups (For simmering)
Small shrimp
16 (Cleaned and deveined)
Olive oil
1 cup (For marinade)
Red wine vinegar
2 tablespoons
Instructions
1
Begin by quartering the Creole tomatoes and setting them aside.
2
Halve one jalapeno pepper for cooking and prepare two others for marinade and garnish.
3
In a large 4-quart pot, combine the quartered tomatoes, halved jalapeno, a pinch of salt, and one sprig of fresh basil. Add 2 cups of water.
4
Bring the mixture to a gentle simmer over medium heat, and allow it to simmer for 90 minutes to develop the flavors.
5
After simmering, strain the mixture through a fine mesh strainer or cheesecloth, ensuring you remove any pulp. Reserve the liquid and transfer it to the refrigerator to chill.
6
While the broth cools, clean and devein the shrimp. Grill the shrimp for 2-3 minutes per side, or until they are just cooked through and pink.
7
In a bowl, combine the grilled shrimp with 1 cup of olive oil, 2 tablespoons of red wine vinegar, the juice from one of the halved jalapenos, and one sprig of fresh basil. Toss to coat and let the shrimp marinate in the refrigerator.
8
Chill 4 shallow soup bowls in the refrigerator while the soup and shrimp are marinating.
9
Once the tomato broth has cooled, ladle 1/2 to 1 cup of the broth into each chilled bowl.
10
Remove the shrimp from the marinade, gently blotting off the excess liquid with a paper towel. Place 4 shrimp in each bowl of soup.
11
Finish each serving with a few slivers of fresh jalapeno and a sprig of basil for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Spicy Creole Tomato & Shrimp Gazpacho?
It is a refreshing chilled soup inspired by New Orleans cuisine, featuring Creole tomatoes, spicy jalapenos, and grilled marinated shrimp.
What type of tomatoes should be used for this recipe?
The recipe calls for 3 pounds of Creole tomatoes, which provide a distinct sweetness and flavor profile characteristic of the South.
How long does the tomato broth need to simmer?
The tomato mixture should simmer over medium heat for 90 minutes to fully develop its flavors.
How many jalapenos are required and how are they used?
Three jalapenos are used: one halved for simmering in the broth, and two others for the shrimp marinade and final garnish.
What is the primary method for cooking the shrimp?
The shrimp should be cleaned, deveined, and grilled for 2-3 minutes per side until they are pink and cooked through.
What ingredients make up the shrimp marinade?
The marinade consists of 1 cup of olive oil, 2 tablespoons of red wine vinegar, fresh jalapeno juice, and a sprig of fresh basil.
How do you achieve a clear broth for the gazpacho?
After simmering, the tomato mixture is strained through a fine mesh strainer or cheesecloth to remove all pulp, leaving only the liquid.
Is this gazpacho served hot or cold?
This is a chilled soup; both the broth and the shrimp should be refrigerated before serving in chilled bowls.
How many shrimp are served in each bowl?
The recipe suggests placing 4 grilled and marinated shrimp into each bowl of chilled tomato broth.
What are the recommended garnishes?
Each serving is finished with fresh slivers of jalapeno and a sprig of fresh basil.
How much water is added to the tomatoes for simmering?
Two cups of water are added to the quartered tomatoes and aromatics before simmering.
Should the soup bowls be prepared in any special way?
Yes, it is recommended to chill 4 shallow soup bowls in the refrigerator while the soup and shrimp are marinating.
What is the serving size for the broth in each bowl?
Ladle approximately 1/2 to 1 cup of the cooled tomato broth into each chilled bowl.
Do you leave the marinade on the shrimp when serving?
No, you should gently blot off the excess marinade liquid with a paper towel before placing the shrimp in the soup.
What flavor profile can I expect from this dish?
Expect a harmonious blend of sweet tomatoes, subtle jalapeno heat, and briny richness from the grilled shrimp.
Can this be served as a main course?
It is best served as a refreshing appetizer or a light lunch, especially on hot summer days.
Is the shrimp marinated before or after grilling?
The shrimp are grilled first and then marinated in the olive oil and vinegar mixture in the refrigerator.
What kind of vinegar is used in the marinade?
The recipe specifies 2 tablespoons of red wine vinegar for the shrimp marinade.
Is salt added to the broth?
Yes, a pinch of salt is added to the 4-quart pot along with the tomatoes and basil before simmering.
Are the tomatoes peeled before simmering?
No peeling is necessary; simply quarter the tomatoes. The solids will be strained out after the 90-minute simmer.
How many servings does this recipe yield?
Based on the 16 shrimp and the recommendation of 4 shrimp per bowl, the recipe yields 4 servings.
What size pot is recommended for cooking the base?
A large 4-quart pot is recommended for combining the tomatoes, water, and seasonings.
Is the jalapeno juice for the marinade fresh?
Yes, it is obtained by squeezing the juice from one of the halved jalapeno peppers.
What type of basil is used?
Fresh basil sprigs are used, with one added during the simmering process and others used for the marinade and garnish.
Can I use any shrimp for this recipe?
The recipe suggests small shrimp, specifically 16 in total, ensuring they are cleaned and deveined.
Is this dish spicy?
It has a 'subtle heat' from the jalapenos, making it spicy but balanced by the sweetness of the Creole tomatoes.
How do you prepare the tomatoes initially?
The tomatoes should be quartered and set aside before adding them to the cooking pot.
What is the best way to serve this for an elegant gathering?
Serve in pre-chilled shallow soup bowls with precisely arranged shrimp and fresh garnishes for a professional presentation.
Does the broth need to be completely cold?
Yes, after straining the pulp, the liquid should be transferred to the refrigerator to chill thoroughly before assembly.
Is there oil in the soup base?
No, the olive oil is used exclusively for the shrimp marinade, not the tomato broth itself.