Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra

Photo: Peter Frank Edwards
For a twist on the spicy, cold soup, try Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra from Hank's Seafood Restaurant in Charleston. This Lowcountry Gazpacho provides a much more colorful meal than your typical recipe. Feel free to omit the okra if you wish.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 55 Minutes
Chill: 4 Hours
Cook: 38 Minutes
Total: 5 Hours, 33 Minutes

Ingredients

8 to 10 ripe tomatoes, coarsely chopped (about 10 cups)
2 ears corn, shucked and kernels cut off cobs
1 sweet onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 yellow bell pepper, finely diced
2 green tomatoes, diced
8 cherry tomatoes, quartered
1 teaspoon minced garlic
1/3 to 1/2 cup extra virgin olive oil
Kosher salt
Freshly ground white pepper

Preparation

1. Place tomatoes in a mixing bowl; mix on low speed 5 minutes or until tomatoes render their juices. Place a strainer over a bowl; line strainer with a couple layers of cheesecloth, and add chopped tomatoes. Refrigerate several hours, stirring occasionally and allowing the clear liquid to settle at the bottom (about 3 cups). Discard tomato pulp.

2. Combine corn, next 7 ingredients, and Quick Pickled Okra, if desired, in a large bowl. Stir in tomato liquid, olive oil, and liquid from Quick Pickled Okra. Season with salt and white pepper to taste. Spoon into bowls; top with Seasoned Shrimp.

Note:

Frank McMahon,

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).

April 2012