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
Total:
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:
Chill: 4 Hours
Total: 5 Hours, 33 Minutes


Ingredients

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy