Equipment
Ingredients
Tropical Gazpacho Base
- 600 g yellow tomatoes, cored and roughly chopped
- 150 g mango, peeled and diced
- 150 g pineapple, peeled and diced
- 100 g yellow bell pepper, seeded and chopped
- 100 g english cucumber, peeled and chopped
- 30 g red onion, chopped
- 15 g jalapeno pepper, seeded and chopped
- 5 g garlic, peeled
- 30 ml lime juice, freshly squeezed
- 45 ml extra virgin olive oil
- 5 g kosher salt
Spicy Shrimp
- 200 g shrimp, medium size, peeled and deveined
- 15 ml olive oil
- 3 g chili powder
- 2 g ground cumin
- 2 g kosher salt
Garnish
- 100 g avocado, finely diced
- 5 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
In a large mixing bowl, combine the chopped yellow tomatoes, mango, pineapple, yellow bell pepper, cucumber, red onion, jalapeno, garlic, lime juice, and salt. Toss well to combine and let sit for 10 minutes to release juices.
Transfer the vegetable and fruit mixture to a high-speed blender. Blend on high until completely smooth, scraping down the sides as necessary.
With the blender running on a low speed, slowly drizzle in the extra virgin olive oil to emulsify the soup, giving it a creamy texture without dairy.
Transfer the gazpacho to a sealed container and place in the refrigerator to chill thoroughly. This step also allows the harshness of the raw garlic and onion to mellow.
While the soup is chilling, place the shrimp in a mixing bowl and toss with chili powder, cumin, salt, and half of the olive oil.
Heat the remaining olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sear until cooked through and slightly charred. Ensure the shrimp reach an internal temperature of 63°C/145°F.
Pour the chilled yellow tomato gazpacho into individual serving bowls. Top each bowl with the warm spiced shrimp, diced avocado, and fresh cilantro.
Chef's Notes
- Using perfectly ripe, heavy yellow tomatoes provides the required water content and a milder acidity than red varieties, complementing the fruit.
- Chilling the gazpacho isn't just for temperature control; it gives the raw aromatics time to integrate into the fruit profile so they don't taste aggressive.
- Searing the shrimp quickly over high heat gives them a slight char that beautifully contrasts the cold, smooth soup.
- If your blender leaves the soup slightly fibrous, pass the blended base through a fine-mesh sieve before adding the olive oil for a refined, restaurant-quality texture.
Storage
Refrigerator: 2 days — Store the shrimp and the gazpacho in separate airtight containers.
