Gazpacho is a refreshing “liquid salad” originating in Southern Spain, made by blending seasonal raw vegetables into a cold soup. It is best made with the highest quality vegetables you can find since you really taste each individual flavor. I top my gazpacho with chunks of shallow-poached wild Gulf shrimp and a sprinkle of fresh cilantro.

Summer Gazpacho with poached shrimp; Serves 4

Most of the work for this dish is in preparing the vegetables. Get your blender or food processor ready and then take out a large cutting board and two bowls.

Combine the following ingredients in a bowl; 4 vine-ripened tomatoes (quartered), 1 garlic clove (peeled and halved), 1 shallot (peeled and rough chopped), 2 cups of cubed, stale bread (country white bread works best), 1 cucumber (peeled and rough chopped), 1 red bell pepper (quartered), and a few sprigs of cilantro (chopped).  

In batches, puree all of the vegetables and then combine in a clean bowl. If the puree is too thick, add a cup or two of water. Season the veggies with salt and pepper (white pepper works best if you have some). Add 1/4 cup of Sherry vinegar and 1/4 cup of Spanish extra virgin olive oil. Stir well. Add a generous dash of paprika and taste for seasoning. If desired, pour the soup through a mesh strainer to remove any solid particles, although personally I prefer a little chunkiness.

Meanwhile, set a saucepan over a medium flame with 3 inches of water. Season the water with kosher salt, a 4 whole sprigs of cilantro, a bay leaf, and a few whole peppercorns. Clean and devein 10 large Gulf shrimp. When the water boils, reduce it to a simmer and add the shrimp. Cook for 2-3 minutes until the shrimp has just turned pink all over. Remove the shrimp and drain well. Transfer it to a cutting board and chop into a small dice. Squeeze some fresh lime juice over the shrimp.

Transfer the gazpacho into individual soup bowls and garnish with the diced shrimp and a little minced cilantro. The gazpacho will keep for several days in an air-tight plastic container in the fridge. Serve cold or at room temperature.

Easy weeknight dinners is published every Tuesday at noon.

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