Equipment
Ingredients
Gazpacho Base
- 800 g yellow tomatoes, cored and roughly chopped
- 300 g mango, peeled and diced
- 150 g yellow bell pepper, seeded and chopped
- 150 g english cucumber, peeled, seeded, and chopped
- 50 g red onion, roughly chopped
- 2 garlic, smashed
- 1 habanero pepper, seeded and minced
- 60 ml extra virgin olive oil
- 30 ml white balsamic vinegar
- 12 g kosher salt
- 2 g ground cumin
Poached Shrimp
- 250 g medium raw shrimp, peeled, deveined, tails removed
- 1000 ml water
- 15 g kosher salt
- 1 lime, halved
Garnish
- 10 g fresh cilantro, roughly torn
- 15 ml extra virgin olive oil
Nutrition (per serving)
Method
Using a chef's knife and cutting board, roughly chop the yellow tomatoes, mango, bell pepper, cucumber, red onion, garlic, and habanero. Remember to wash hands thoroughly after handling the habanero.
In a large mixing bowl, combine the chopped vegetables and fruit with the extra virgin olive oil, white balsamic vinegar, 12g kosher salt, and cumin. Toss well to coat. Cover and let sit at room temperature for 30 minutes to macerate and release their natural juices.
Transfer the macerated mixture, including all accumulated juices, to a high-speed blender. Blend on high until completely smooth and emulsified, about 2 minutes.
Transfer the blended gazpacho to an airtight container and place in the refrigerator to chill thoroughly. Chilling helps the flavors meld and ensures the soup is served at the correct refreshing temperature.
While the soup chills, prepare the shrimp. In a medium saucepan, bring the water to a gentle simmer at 90 degrees Celsius (194 degrees Fahrenheit). Add 15g kosher salt and squeeze the juice from the lime halves into the water, dropping the spent halves in as well.
Use a separate cutting board for any raw seafood handling to prevent cross-contamination. Add the shrimp to the simmering liquid and poach gently until they turn pink and reach an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit). This should take 2 to 3 minutes.
Using a slotted spoon, immediately remove the shrimp from the hot water and plunge them into an ice bath to halt the cooking process. Once completely cooled, remove from the water, pat dry, and refrigerate until serving.
Before serving, taste the chilled gazpacho. Cold temperatures dull flavors, so you may need to adjust the seasoning with an extra pinch of salt or a splash of vinegar. Pour the soup into chilled bowls.
Arrange the chilled poached shrimp on top of each bowl. Garnish with torn cilantro leaves and a final drizzle of high-quality extra virgin olive oil.
Chef's Notes
- Maceration is a crucial step. Giving the vegetables and fruit time to mingle with the salt and vinegar breaks down their cell walls, extracting maximum liquid and flavor before blending.
- For the ultimate velvety texture, you can pass the blended gazpacho through a fine-mesh sieve or chinois, though leaving it unstrained provides a rustic, satisfying mouthfeel.
- The quality of the extra virgin olive oil dictates the final mouthfeel of the soup. The oil acts as an emulsifier in the blender, creating a creamy texture without the need for dairy.
- To ensure pristine food safety and optimal texture, always use a dedicated ice bath immediately after poaching the shrimp. Carry-over cooking is the primary cause of tough seafood.
Storage
Refrigerator: 2 days — Store the soup and shrimp in separate airtight containers. Flavors will continue to develop overnight.
