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Photo: Peter Frank Edwards Photo by: Photo: Peter Frank Edwards

Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra

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.

Coastal Living APRIL 2012

  • Yield: Makes 8 servings
  • Cook time:38 Minutes
  • Prep time:55 Minutes
  • Chill:4 Hours
  • 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

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.

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Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra recipe

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