Strawberry, Watermelon, and Tomato Gazpacho Recipe

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A summer months soup from La Guarida cafe in Havana.

three one4 lb. ripe purple tomatoes, cored, seeded, and coarsely chopped

one lb. two oz. peeled watermelon cubes, seeds eliminated

onetwo cup coarsely chopped ripe strawberries (three oz.)

one tsp. kosher salt

one4 tsp. ground pink peppercorns

one garlic clove

three4 cup excess-virgin olive oil

three4 cup diced baguette (½- to ¾-inch cubes)

two tbsp. excess-virgin olive oil, divided

one4 tsp. kosher salt, additionally far more as required

twelve medium shrimp, cleaned

six stemmed, sliced strawberries

Make the gazpacho: In a blender, add the tomatoes, watermelon, chopped strawberries, salt, pink pepper, and garlic blend till pretty easy. With the blender on very low velocity, add the olive oil in a slow, constant stream. (If the blender is also comprehensive, break up the combination in 50 percent and add 50 percent of the olive oil to each component.) Refrigerate till all set to provide, up to two times.

When all set to provide, make the croutons: Preheat the oven to 350°. On a compact baking sheet, toss the baguette parts with one tablespoon olive oil and the salt. Bake till the bread is golden and crispy, about 15 minutes. Eliminate and established aside.

Meanwhile, get ready the shrimp: Preheat a grill pan or big skillet to medium-high heat. Include the remaining
one tablespoon olive oil and, after hot, add the shrimp season flippantly with salt. Prepare dinner, turning after, till cooked as a result of and flippantly seared, 5–6 minutes complete.

If the gazpacho was refrigerated for a prolonged time, get rid of for about 15 minutes in advance of serving stir effectively as required. Ladle the soup into bowls, then garnish with the croutons, shrimp, and strawberry slices.


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