This is a beautiful first course with the fresh flavors of cucumber, cilantro and tomato. Our Classic Spicy Tomato Sauce brings a depth of flavor to the gazpacho and a seared shrimp finishes the dish off. This recipe is perfect for company and the last sun-drenched evenings of September before the Fall sets in.
1 English cucumber, seeded and diced
½ cup diced red onion
1 cup Classic Red Tomato Sauce
½ cup packed fresh cilantro leaves
2 cloves garlic
1 ½ teaspoons smoked paprika, divided
1 teaspoon horseradish
Sea salt to taste
2 tablespoons butter
½ pound shrimp (26-30 count), cleaned and shells removed
Diced cucumber and dill for garnish
Combine cucumber, onion, Classic Red Tomato Sauce, cilantro, garlic, ½ teaspoon smoked paprika and horseradish in a blender and puree until smooth. Season to taste with salt. Set aside.
Season shrimp with remaining paprika and a bit of sea salt.
In a medium sized frying pan over medium-high heat, sear shrimp in butter until just cooked (1-2 minutes per side).
To serve, divide gazpacho into serving dishes and top with seared shrimp, diced cucumber and dill for garnish. You can also add a lime wedge to each dish as a final touch.
This is an amazing recipe whether you are vegan or simply searching for the perfect side dish. Packed with flavor, the cauliflower caramelizes as it roasts and then is topped with a touch of sweet from the currants and salty crunch from the pine nuts making each bite a treat.
Utterly addictive, these crispy fried risotto balls are filled with melted mozzarella and are heavenly when dipped in our Classic Spicy Tomato Sauce. Easy to make ahead and fry at the last minute, they make for the perfect appetizer.