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3 pounds of ripe red Florida tomatoes, 2-3 sprigs of fresh Florida basil, chopped
peeled, seeded and coarsely chopped 2-3 sprigs of fresh Florida cilantro, chopped
1 medium Florida green pepper, coarsely 3 Tablespoons cup extra-virgin olive oil
chopped 1 teaspoon rice wine vinegar or ½
1 small Florida cucumber, peeled, seeded teaspoon white wine vinegar
and coarsely chopped ¼ teaspoon cayenne pepper
1 medium Florida red onion, coarsely pinch of oregano
chopped salt to taste
3 Florida green onions, sliced white pepper to taste
2 garlic cloves, coarsely chopped cayenne pepper to taste
In a large bowl, combine first twelve ingredients. Working in batches, process the mixture in a food processor or blender until blended but still chunky. Transfer to a large bowl and season with salt, white pepper and cayenne. Cover and refrigerate at least one hour or until chilled.
Corn and Shrimp
1 cup fresh Florida corn kernels 1 pound of steamed or broiled Florida
12 thin slices from french bread baguette shrimp, peeled and coarsely chopped
2 garlic cloves, whole and peeled fresh Florida basil (optional)
1 tablespoon extra-virgin olive oil
In a small saucepan, combine the corn with ¼ cup water, salted to taste. Bring to a boil over moderately high heat and cook until just tender, 2 - 3 minutes. Drain and let cool. Preheat the broiler and arrange the baguette slices on a baking sheet and toast until golden. Rub the toast with the whole garlic cloves and drizzle lightly with 1 tablespoon of olive oil; keep warm. To serve, stir the corn and shrimp into the gazpacho. Ladle the gazpacho into chilled soup plates and sprinkle with fresh chopped basil, if desired. Serve with the warm garlic toasts.
Yield: 6 servings
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