Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra

Name: Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra
Prep time: 5 h 33 min
Cook time: 5 h 33 min
Total time: 5 h 33 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters liquid from Quick Pickled Okra or apple cider vinegar; 8 cherry tomatoes, quartered; 2 ears corn, shucked and kernels cut off cobs; 79 milliliters extra virgin olive oil; 1 teaspoon minced garlic; 1 green bell pepper, finely diced; 2 green tomatoes, diced; 8 servings Kosher salt; 1 red bell pepper, finely diced; 8 servings Seasoned Shrimp; 1 sweet onion, finely diced; 2 liters to 10 ripe tomatoes, coarsely chopped (about; 8 servings Freshly ground white pepper; 1 yellow bell pepper, finely diced

You can never have too many soup recipes, so give Lowcoun

Instructions

Place tomatoes in a mixing bowl; mix on low speed 5 minutes or until tomatoes render their juices.

Ingredients you will need

Tomato

Equipment you will use

Mixing Bowl

Place a strainer over a bowl; line strainer with a couple layers of cheesecloth, and add chopped tomatoes. Refrigerate several hours, stirring occasionally and allowing the clear liquid to settle at the bottom (about 3 cups). Discard tomato pulp.

Ingredients you will need

Tomato

Equipment you will use

Cheesecloth

Sieve

Bowl

Combine corn, next 7 ingredients, and Quick Pickled Okra, if desired, in a large bowl. Stir in tomato liquid, olive oil, and liquid from Quick Pickled Okra. Season with salt and white pepper to taste. Spoon into bowls; top with Seasoned Shrimp.

Ingredients you will need

Pickled Okra