Pickled Gazpacho Recipes

GRILLED JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS

Steps:

• Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
• In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!

PICKLED BEET GAZPACHO

Steps:

• Peel and seed the cucumber. Finely dice one-fourth of the cucumber and reserve for serving. Roughly chop the remaining cucumber and transfer to a blender.
• Add the pickled beets with their brine to the blender along with the tomatoes, shallots, garlic, ice water and a pinch each of salt and pepper. Puree until the gazpacho is very smooth. With the blender running, gradually add the olive oil until emulsified. Season the gazpacho with salt and pepper.
• Shred the egg on the large holes of a box grater or coarse grater. Pour the gazpacho into bowls, top with the shredded egg, finely diced cucumber and dill sprigs and serve.

PICKLED-ZUCCHINI GAZPACHO

Steps:

• Place the pickles, raw zucchini, water, buttermilk, salt and 1 tablespoon of the pickling liquid in a blender and process until smooth. Scrape into a bowl and refrigerate until cold. Stir in the bell peppers, onion and almonds. Divide among 4 bowls and garnish with the lobster meat, if using. Serve immediately. (The remaining pickling liquid can be reheated and used to make more pickles, if desired.)

PICKLED GAZPACHO

Steps:

• In a blender or food processor, blend half of the ingredients until finely chopped.
• Pour into bowl and repeat with remaining ingredients.
• Chill thoroughly.

GAZPACHO WITH RUNNER BEAN TEMPURA & PICKLED CORIANDER SEEDS

Steps:

• To make the pickled coriander seeds, put the vinegars in a small pan with the sugar and 25ml water. Bring to the boil, drop in the coriander seeds, turn off the heat and leave to infuse.
• To peel the tomatoes, lightly score a cross in the top of each one, place in a large bowl and cover with boiling water for 1 min. Drain and peel. Cut each one into quarters and use a knife to scrape away the seeds. Don't discard what you remove - sieve out the seeds and use the juice in the next step.
• Blitz the tomatoes, cucumber, capers, garlic, chilli and 2 tsp sea salt in a food processor. Pour into a bowl and chill for a couple of hours for the flavours to meld, then add the olive oil and stir. Add 1 tbsp of the sherry vinegar and taste. If it needs more to bring out the flavours, then add another tbsp. Divide between bowls and chill the soup while you make the runner bean tempura.
• Pour the vegetable oil into a high-sided saucepan and set over a medium heat to get up to temperature (about 180C) while you make the batter.
• To make the batter, put the flour, a pinch of salt and the cumin seeds in a bowl and stir. Add the beaten egg, then pour in the water. Gently stir the mixture, taking care not to over-mix it - a few lumps help give tempura its texture. Test the temperature of the oil by dropping in a little bit of batter. It should bubble and float to the top. If it browns immediately, reduce the heat.
• Mix the runner beans into the batter and then fry in batches, removing with a slotted spoon once they're crisp, golden and just starting to brown. Drain on kitchen paper and season. Top each bowl of soup with some crispy runner beans, and spoon over a little of the drained, pickled coriander seeds.