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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


Smoked tomatoes:

  1. Prepare smoker to 200 degrees.
  2. 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.
  3. Smoke for 30–45 minutes.
  4. 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


  1. 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.
  2. Strain the juice into another pot; return to the heat and add the shrimp.
  3. Cook shrimp for about 1–2 minutes, or until just cooked.
  4. Strain and chill shrimp.
  5. Chop slightly and use to garnish gazpacho.
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