My summer happy dish is gazpacho.
It has the very best ingredients of
the season—juicy, ripe tomatoes and
garden-fresh peppers, cucumbers and
onions. I like to finish off the chilled soup
with grilled shrimp, sweet corn and a
handful of fresh herbs. It’s a very cool
and scrumptious thing.
Gazpacho with Grilled Shrimp & Corn
4 medium ripe tomatoes, cored and cut into small wedges
2 medium red bell peppers, seeded, deribbed and
2 medium cucumbers, peeled, seeded and
1 medium red onion, coarsely chopped
2 cloves garlic, thinly sliced
2 cups chicken broth, preferably homemade
3 cup sherry vinegar
dash of Tabasco sauce
pinch of cayenne pepper
2 tablespoons capers, drained
salt & freshly ground black pepper to taste
2 pound (about 18) large shrimp, peeled and deveined
2 ears fresh corn, peeled
olive oil, for brushing
4 cup chopped fresh cilantro, for garnish
4 cup chopped fresh parsley, for garnish
MY HAPPY DISH
1. Place the tomatoes, peppers, cucumbers, onion, garlic,
broth, vinegar, Tabasco, cayenne, capers, salt and
pepper in a large bowl and stir to mix well.
2. Transfer half of the mixture to a blender or a food
processor fitted with a metal blade and process until smooth.
Return to the bowl and mix well. Taste and adjust the
seasonings, if necessary. Cover and refrigerate for at least 4
hours, or overnight.
3. Prepare a charcoal or gas grill. Brush the shrimp and corn
with olive oil. Grill the shrimp over medium-hot heat, turning
often, until cooked through, about 5 minutes. Grill the corn,
turning often, until lightly browned, 6 to 8 minutes.
4. When cool enough to handle, scrape the corn from the
cobs and add to the gazpacho.
5. Ladle the soup into shallow, chilled soup bowls, top with
the grilled shrimp, sprinkle with the parsley and cilantro, and
serve at once.
Barbara Scott-Goodman with her Gazpacho with
grilled shrimp and corn.