Recipe by Chef Jon Amann
Smoked Heirloom Tomato Gazpacho
- 6 large heirloom tomatoes, cut into top and bottom halves
- 2 cucumbers, peeled and cut into 8 pieces each
- 1 medium Vidalia onion, peeled, 1-inch dice
- 1 serrano chili, quartered and stem removed
- 1/4 cup white wine vinegar
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/2 tablespoon smoked paprika
- 2 limes, juiced
- 1 pound blue crab claw meat
- 1/2 cup extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- Prepare smoker to 200 degrees.
- Season tomato halves with salt and pepper and place on a tray that will fit in smoker. Tray should be large enough to catch any juices that accumulate.
- Smoke for 30–45 minutes.
- Reserve for gazpacho preparation.
- Combine all vegetables in a blender with vinegar, spices and lime juice. This may require multiple batches depending on the size of the blender. If so, transfer each blended batch to a container big enough to fit it all.
- Use an immersion blender and add the olive oil slowly to the entire batch of vegetable purée.
- Add the blue crab and season with salt and pepper to taste.
- Serve chilled with the citrus poached shrimp as a garnish.
Citrus Poached Shrimp
- 1 cup orange juice
- 1 cup grapefruit juice
- 1/2 cup lemon juice
- 1/2 cup Key lime juice
- 1 tablespoon mustard seed
- 1 tablespoon coriander seed
- 1 tablespoon pink peppercorns
- 1 pound baby shrimp
- Combine all ingredients, except shrimp, in a sauce pot and boil; turn down to simmer for 5 minutes allowing spices to steep in the juice blend.
- Strain the juice into another pot; return to the heat and add the shrimp.
- Cook shrimp for about 1–2 minutes, or until just cooked.
- Strain and chill shrimp.
- Chop slightly and use to garnish gazpacho.