Roasted Smoky Gazpacho With Shrimp

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups brandywine tomatoes
• 1/2 cup tomatillo, husk removed
• 1 cup tomato juice
• 1 cup english cucumber, diced
• 3/4 cup red onion, peel removed, quartered
• 1 jalapeno chili, stemmed and chopped
• 1 chipotle pepper, canned in adobo sauce
• 1 red bell pepper, roasted, skin, seeds, and stem removed
• 1 yellow bell pepper, chopped
• 1 celery rib, roughly chopped
• 2 teaspoons balsamic vinegar
• 1 teaspoon worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 2 tablespoons cilantro, chopped
• 1/2 teaspoon cumin, toasted & ground
• 3 garlic cloves
• 1 lime, juiced
• 1 teaspoon hot sauce (or more)
• 1 lb shrimp, cleaned, peeled, and steamed

Recipe

• 1 place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. remove and let cool.
• 2 place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. pulse until roughly chopped.
• 3 add vinegar, worcestershire, and seasonings. pulse for a few more seconds until the mixture is to the thickness of your liking.
• 4 pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. mix well.
• 5 chill in a refrigerator for 2-3 hours.
• 6 serve in shallow bowls with the steamed shrimp. garnish with extra cilantro, sliced scallions, and a lime wedge if desired.