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
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.
Go to full version of