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Posts tagged as gazpacho

Green Gazpacho with Fried Shrimp: Tomato Party Part I

Posted by Stephanie Meyer on Aug 14, 2013 at 9:39am

Green Gazpacho with Fried Shrimp
As pretty as green gazpacho is – a tangy twist on the usual – what I enjoy most about this dish is the fried shrimp WITH the gazpacho. With any gazpacho! I ordered the two together in a Palm Beach restaurant years ago – a smooth, creamy gazpacho with a side of hot, crispy little rock shrimps, so fresh and sweet – and the two were thereafter married in my mind.

I think people assume that both gazpacho and fried shrimp are time-consuming to make but honestly, they’re both fast and easy. Toss ingredients in a blender, chop, taste, adjust seasonings, chop some more, perhaps go full-on puree…done. You have gazpacho.

Green Gazpacho with Fried ShrimpAnd fried shrimp, at least the way I like them, with just a whisper of a crunchy coating, take no more time than sauteeing them.

I didn’t include it in this go-round, but the Grilled Corn Salsa I shared a couple of years back is a perfect gazpacho garnish!

Recipe for Green Gazpacho with Fried Shrimp at TC Taste/Minnesota Monthly Magazine.

Andrew Zimmern’s Gazpacho

Posted by Stephanie Meyer on Aug 28, 2012 at 10:48am

andrew zimmern gazpacho stephanie meyer fresh tart

Swimming in tomatoes yet? Even if not, make this gorgeous gazpacho anyhow – it’s one of my very favorite versions of everyone’s favorite summer treat.

Recipe for Gazpacho at Andrew Zimmern’s Kitchen Adventures/Food & Wine Magazine.


Posted by Stephanie Meyer on Sep 13, 2011 at 3:00pm


How do you like your gazpacho? Smooth or chunky? Spicy or sweet? I’m such a gazpacho lover that I like it any way, honestly, and mix it up every time that I make it, depending on my mood and what I have on hand.

This version is a combination of elements from two friends’ recipes: Artist Maud Bryt, and co-Minnesota Food Blogger Laurie Jesch-Kulseth, who writes the lovely blog Relishing It. I love the tomato juice that Laurie uses, and so enjoy the hearty dash of paprika and fresh herbs that Maud calls for – together they make a particularly delicious gazpacho, as spicy or smooth as you want it to be, rich and tomato-y. If it’s a really hot day, Maud adds more cucumbers. Laurie makes her own garden-fresh tomato juice. It’s fun to experiment with adding watermelon, your favorite herbs, or hot chiles.

The key to a really tasty gazpacho is to taste and adjust and make it your own. Recipe for Gazpacho at Dara & Co./Minnesota Monthly Magazine.


Posted by Stephanie Meyer on Jun 23, 2009 at 12:10pm

Hooey it’s sizzling hot out there, we’ve got a real summer now.  Makes me hungry for gazpacho, even though it’s hardly tomato season in Minnesota, at least not yet.  But never mind that, since in a pinch, canned tomatoes beautifully anchor a tasty version.  So if a cold-salty-crunchy-tangy gazpacho is your perfect antidote to a hot, steamy June day, I say try the recipe below, with canned whole tomatoes and their juices, and you’ll be refreshed.  (This is a particularly lovely version – the garlicky egg and bread crumbs add layers of texture and flavor) -

Adapted from Mom’s Gazpacho by Elizabeth Shepard, editor in chief of Epicurious
Serves 8

2 cups chopped garden-fresh (or canned) tomatoes
1/2 c. chopped green or yellow pepper
1 c. chopped cucumber, seeds removed
1/2 c. finely chopped red onion
1/3 c. olive oil
juice of 1/2 lemon
2 c. beef broth (optional)
1/4 c. red wine vinegar (I added more, I like gazpacho to be rather tart/salty)
1/4 c. finely minced parsley
1 tsp. dried oregano (fresh works nicely as well)
2 Tbsp. Worcestershire
46 oz. tomato juice
freshly ground black pepper
2 cloves garlic, finely chopped
1 hard cooked egg
1/2 c. plain bread crumbs
Tabasco, to taste (for me, that means lots)

Garnish (optional), chopped olives, diced avocado

In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth, red wine vinegar, parsley, oregano, Worcestershire, tomato juice, and pepper to taste.  Stir.  (At this point, I pureed half the mixture and stirred it back in.  Totally optional.)

Place garlic and hard-cooked egg in a small bowl and sprinkle with salt.  Mash together with a fork.  Stir into liquid.  Add bread crumbs and stir so that they dissolve into the liquid.

Taste for seasoning and add salt, pepper, vinegar, and/or Tabasco to taste.  Chill for at least 4 hours and serve.  Garnish with chopped olives and diced avocado if desired.

Elizabeth Shepard’s notes:
• The recipe serves eight, but like homemade tomato sauce, its flavor improves with age – you can store it in the refrigerator and eat it for about a week.
• Why mash the garlic with egg and salt?  To make a garlic-infused paste that adds body and substance to the tomato broth.
• Use kosher salt to bring out the flavors of the vegetables.
• Try to chop the vegetables so that they’re small but not minced or pulverized, and don’t worry if the sizes aren’t uniform.  The pieces should be small enough to chew but big enough to recognize.
• If you prefer a more elegant presentation, emulsify the chilled mixture before serving.  Seasoning is a very personal matter.  I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate.  If you want a spicier soup, add 2 tsp. of minced jalapeno peppers.  To make vegetarian gazpacho, substitute vegetable broth for beef broth.