In celebration of La Tomatina, Spain’s annual tomato festival, Tapa Toro will host an eight-course chef’s table dinner featuring tomato-based dishes on August 29th from 6:30-8:30pm. Or take advantage of Florida’s tomato season and create your own homage to the love apple with this recipe, courtesy of Tapa Toro’s Chef de Cuisine Francisco Galeano. The complete version will be served at the dinner, but the gazpacho is every bit as delicious on it’s own.
Yellow Tomato Gazpacho with Poached Florida Shrimp & Avocado Salad
For the gazpacho
1 slice stale bread
1½ pounds ripe yellow tomatoes (or other sweet tomatoes), chopped
1 medium yellow bell pepper, chopped
2-3 shallot cloves, chopped
1 small garlic clove
½ seedless cucumber, chopped
1 cup extra virgin olive oil
1 cup vegetable oil
1 ½ ounces sherry or champagne vinegar
coarse salt to taste
Soak bread in a little water to rehydrate and squeeze out the excess. Set aside a small amount of tomatoes and cucumbers for garnish, and process bread, tomatoes, peppers, cucumber, shallot and garlic in a blender until smooth. Slowly incorporate both oils until smooth and homogenous. Adjust seasoning with salt and vinegar and cool completely in the refrigerator. Serve chilled and garnished with additional tomatoes and cucumbers, a drizzle of extra virgin olive oil or plated with the salad as described below.
For the shrimp
12 large Florida shrimp, peeled and deveined
2 quarts water
2 lemons, cut into thin slices
1 celery stalk, cut into thin slices
½ medium Vidalia onion, sliced thin
3 bay leaves
2 tablespoons black peppercorns
¼ cup coarse salt
1 cup white wine
½ cup lemon juice
Combine all ingredients except shrimp in a saucepan (the mixture should taste flavorful and slightly acidic) and bring to a light simmer. Add the shrimp and cook until the shrimp appear opaque and feel firm and bouncy to the touch. Remove the shrimp from the cooking liquid and allow to cool.
For the avocado salad
2 ripe avocados
1 lime, juiced
¼ cup cilantro, chopped
1 shallot, sliced thin
salt and pepper to taste
Pit and dice the avocados into a medium bowl and douse with lime juice. Add the cilantro, shallot, salt, pepper and cooled poached shrimp and lightly toss with a spoon.
To serve, divide shrimp and avocado salad evenly between four shallow bowls. Pour 1 cup of the chilled gazpacho around the salad, and garnish with a light drizzle of extra virgin olive oil.