Smoky California Avocado, Shrimp, and White Bean Gazpacho

California Avocado, Shrimp, and White Bean Gazpacho Recipe

Region / culture: California, USA | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

This Smoky California Avocado, Shrimp, and White Bean Gazpacho is a refreshing and flavorful dish perfect for a hot summer day. The combination of fresh tomatoes, cucumbers, red onions, and shallots creates a delicious base for the dish, while the addition of rock shrimp, cannellini beans, and creamy California avocados adds protein and richness.

History

Gazpacho is a traditional Spanish cold soup that typically includes tomatoes, cucumbers, peppers, onions, garlic, and bread. This recipe puts a unique twist on the classic dish by adding shrimp, white beans, and avocados for a California-inspired flavor profile.

Ingredients

11 lb (4.99 kg) tomatoes, peeled
2 lb (907 g) cucumbers, peeled, seeded, and diced (For Kirby or hot house cucumbers, it is not necessary to peel cucumbers)
1 lb (454 g) and 8 oz red onions, diced
8 oz (227 g) shallots
1.5 qt (1.42 liter) canned tomato juice
1.5 cup extra virgin olive oil
1.06 cup sherry wine vinegar
0.5 cup or to taste finely chopped chipotle peppers in adobo sauce
2 lb (907 g) cooked rock shrimp, very coarsely chopped
1 lb (454 g) cooked cannellini beans
3 california avocados, cut in small dice
2 tbsp or to taste, salt
tortilla chips, as needed for garnish
Chopped cilantro, as needed for garnish

How to prepare

Cut the tomatoes in half horizontally.
Place a sieve over a bowl and seed the tomatoes, while reserving the juice.
Cut each tomato half into two pieces.
Puree the tomato, cucumber, red onion, and shallot.
Stir in the reserved fresh tomato juice, canned juice, oil, vinegar, and chipotle.
Add the shrimp, beans, and avocado to the mixture.
Stir in salt and chill for 3 hours to allow the flavors to blend.
When ready to serve:
Ladle 1.5 cups into a serving bowl.
Garnish with tortilla chips and cilantro.

Variations

For a vegetarian version, omit the shrimp and add extra beans or tofu for protein.
Add diced bell peppers or jalapenos for extra heat and flavor.
Top with crumbled feta cheese or a dollop of Greek yogurt for added creaminess.

Cooking Tips & Tricks

Be sure to seed the tomatoes before pureeing them to avoid a watery gazpacho.

- Chilling the gazpacho for at least 3 hours allows the flavors to meld together and develop a more complex taste.

- Adjust the amount of adobo sauce to suit your spice preference.

Serving Suggestions

Serve this gazpacho as a light and refreshing appetizer or main course. Pair it with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Use a high-powered blender or food processor to puree the vegetables for a smooth and creamy texture.

- Be sure to adjust the seasoning to taste before chilling the gazpacho.

Ingredient Substitutions

If you can't find rock shrimp, you can use any other type of cooked shrimp or seafood.

- Substitute black beans or chickpeas for the cannellini beans if desired.

Make Ahead Tips

This gazpacho can be made up to 24 hours in advance and stored in the refrigerator until ready to serve. Just be sure to stir well before serving and adjust the seasoning if needed.

Presentation Ideas

Garnish each bowl of gazpacho with a drizzle of olive oil, a sprinkle of chopped cilantro, and a few tortilla chips for added crunch.

Pairing Recommendations

This gazpacho pairs well with a crisp white wine, such as a Sauvignon Blanc or Albarino. For a non-alcoholic option, try serving it with a sparkling water infused with citrus or cucumber.

Storage and Reheating Instructions

Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving and adjust the seasoning if needed. Do not freeze as the texture may become watery.

Nutrition Information

Calories per serving

Each serving of this gazpacho contains approximately 350 calories.

Carbohydrates

Each serving of this gazpacho contains approximately 25 grams of carbohydrates.

Fats

This dish is rich in healthy fats from the avocado and olive oil, with each serving containing around 20 grams of fat.

Proteins

With shrimp and cannellini beans as the main sources of protein, each serving of this gazpacho provides about 15 grams of protein.

Vitamins and minerals

California avocados are a great source of vitamins C, E, K, and B-6, as well as folate and potassium. Tomatoes are rich in vitamin C and lycopene, while cucumbers provide hydration and a dose of vitamin K.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

Overall, this Smoky California Avocado, Shrimp, and White Bean Gazpacho is a nutritious and well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Smoky California Avocado, Shrimp, and White Bean Gazpacho is a delicious and nutritious dish that is perfect for a light summer meal. With a blend of fresh vegetables, protein-rich shrimp and beans, and creamy avocado, this gazpacho is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was flipping through a magazine, looking for some new inspiration in the kitchen. As soon as I laid eyes on the vibrant photo of the Smoky California Avocado, Shrimp, and White Bean Gazpacho, I was hooked.

I had always been a fan of gazpacho, but this version seemed like a unique twist on the classic recipe. The combination of creamy avocado, succulent shrimp, and hearty white beans sounded like the perfect mix of flavors and textures. I could almost taste the smokiness of the paprika and the freshness of the cilantro just by looking at the picture.

I quickly scanned the ingredients list and made a mental note of what I needed to pick up at the store. I had most of the items on hand already, but I was missing a few key ingredients like the shrimp and avocados. I grabbed my trusty shopping bag and headed out to gather everything I needed to make this delicious dish.

As I wandered through the aisles of the grocery store, I thought back to all the recipes I had collected over the years. Some were passed down from my own grandmother, while others were shared with me by friends, neighbors, and even strangers I had met along the way. Each recipe held a special place in my heart and represented a different chapter of my culinary journey.

I finally gathered all the ingredients for the Smoky California Avocado, Shrimp, and White Bean Gazpacho and headed home to start cooking. I carefully followed the instructions, chopping, sautéing, and blending with precision. The kitchen was filled with the aroma of garlic, onions, and smoked paprika as the gazpacho came together.

I couldn't resist sneaking a taste as I stirred the pot, and my taste buds were immediately delighted by the bold flavors of the dish. The creamy avocado added a luxurious richness, the shrimp provided a satisfying crunch, and the white beans gave the gazpacho a hearty texture. It was a symphony of flavors that danced on my palate with each spoonful.

As I sat down to enjoy my creation, I couldn't help but feel a sense of pride and satisfaction. This recipe was a testament to my love of cooking and my passion for trying new things in the kitchen. It was a reminder of all the wonderful people and experiences that had shaped my culinary skills over the years.

I made a mental note to add this recipe to my collection, alongside all the others that had been passed down through generations and shared with me by friends and strangers alike. Each recipe was a treasure trove of memories and flavors, a snapshot of a moment in time that would forever be preserved in the pages of my cookbook.

I took another spoonful of the Smoky California Avocado, Shrimp, and White Bean Gazpacho and savored the taste of summer in every bite. It was a dish that brought me joy and fulfillment, a dish that represented the endless possibilities of the kitchen and the joy of sharing a meal with loved ones.

And as I sat there, enjoying the fruits of my labor, I couldn't help but feel grateful for all the recipes that had come into my life. They had brought me comfort, joy, and nourishment in equal measure, and for that, I would always be grateful. Cooking was more than just a hobby to me – it was a way of connecting with the world and with myself, one delicious dish at a time.