Smoky California Avocado, Shrimp and White Bean Gazpacho

Recipe courtesy of California Avocado Commission.

Recipe Ingredients:

2 3/4 pounds tomatoes
1 1/2 cups diced, peeled, and seeded cucumber*
1/2 cup diced red onion
2 small shallots
1 1/2 cups canned tomato juice
1/3 cup extra virgin olive oil
2 1/2 tablespoons sherry wine vinegar
1 tablespoon finely chopped chipotle pepper in adobo sauce, or to taste
1 cup cooked rock shrimp, very coarsely chopped
3/4 cup cooked cannellini beans
1 California avocado, cut in small dice (about 8 ounces)
2 teaspoons salt, or to taste
Tortilla chips, as needed for garnish
Chopped fresh cilantro, as needed for garnish

Cooking Directions:

1. Peel tomatoes by dipping them in boiling water for about 30 seconds; slip skins off.
2. Cut tomatoes in half horizontally.
3. Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.
4. Cut each tomato half in two.
5. In a food processor, in batches if necessary, purée tomato, cucumber, red onion, and shallot.
6. Stir in reserved fresh tomato juice, canned juice, olive oil, vinegar, and chipotle peppers.
7. Stir in shrimp, beans, avocado, and salt.
8. Chill at least 3 hours to marry flavors.
9. Serve chilled, but not icy.

Makes 6 servings.

*For hot house cucumbers, it is not necessary to peel cucumbers.

Nutritional Information Per Serving (1/6 of recipe): Calories: 320; Total Fat: 20g; Cholesterol: 75mg; Protein: 12g; Sodium: 980mg.

Recipe and photograph courtesy of California Avocado Commission.