Saturday, September 05, 2009

Shrimp Ceviche with Heirloom Tomato Gazpacho

This is a great meal to make when it's too hot to cook. The shared ingredients in the ceviche and soup bring them together nicely. If you don't want to use the stove at all, you can make the toasts in a toaster, but they're better fried in olive oil. The combination of ceviche, soup, and toasts is surprisingly substantial.

You'll need (serves 2):
for the gazpacho:
2lbs heirloom tomatoes
1 cucumber
2 cloves garlic
1 jalapeno pepper
small handful cilantro
1t worcesterchire sauce
1t red wine vinegar
a few dashes hot sauce
1 lime
for the ceviche:
1/2lb shrimp, preferably fresh
1 avocado
a dozen or so cherry tomatoes
1 jalapeno
small handful cilantro
2 limes
a loaf of bread (we used Rosemary Pugliese)
2 cloves garlic
1/4 olive oil

In a food processor or blender, combine all gazpacho ingredients and blend until smooth. Season generously with salt and pepper. Refrigerate.

Clean shrimp and chop roughly. Place in a small dish and cover with lime juice, salt, pepper and chopped jalapeno. Stir and let sit until shrimp turns opaque. Add tomatoes, avocado and chopped cilantro. Cover and refrigerate.

Heat olive oil in a heavy skillet. Crush garlic and saute in oil until fragrant. Remove cloves when brown. Fry bread until golden on each side.

Serve gazpacho with a dollop of ceviche in center and toasts (and extra ceviche!) on the side.

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