The City Magazine Since 1975

Yellow Tomato Gazpacho with Poached Shrimp

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  • 2 lbs. ripe yellow tomatoes, washed, cored, and quartered
  • 3/4 cup chopped Vidalia onion
  • 1/2 cup chopped yellow bell pepper
  • 2 garlic cloves, chopped
  • 3 Tbs. fresh lime juice
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 1/2 lb. medium shrimp, poached
  • 1/3 cup diced English cucumber
  • 16 cilantro leaves

Poached Shrimp

  • 1 1/2 to 2 qts. water
  • 2 tsp. sea salt or kosher salt
  • 2 Tbs. Old Bay
  • 1/2 lb. medium shrimp, peeled and deveined

Place tomatoes, onion, pepper, garlic, and lime juice in a blender. Process on low speed until pureed. Slowly increase speed to high. Gradually add the olive oil in a slow stream and process one to two minutes. Place in a medium bowl, add salt and pepper to taste, cover, and refrigerate for at least four hours (preferably overnight). When ready to serve, pour into bowls and garnish with shrimp, cucumber, and cilantro. Poached Shrimp Place water, salt, and Old Bay in a medium pot. Bring to a boil over medium-high heat. Add the shrimp and stir. Turn off heat and simmer two minutes or until the shrimp are bright pink. Drain and chill.