GAZPACHO
A classic of Spanish cuisine, Gazpacho is
a cool, refreshing, and fl avorful soup that
is the perfect starter to any meal on a hot
summer day. It’s also very easy to make-all
you need is a food processor or blender!
SUMMER SHRIMP SALAD
This is my go-to salad during the later
summer months when ripe red tomatoes
and cucumbers are at their best. It is best
served at room temperature, immediately
after making it, since refrigerated
temperatures kill tomatoes’ fl avor!
4 cloves garlic, peeled and minced
3 Tbsp. butter (substitute olive oil if desired)
1½ lbs. large shelled and deveined shrimp
3 medium ripe red tomatoes
2 medium cucumbers
4 green onions
1 box frozen artichoke hearts (or 1 large jar)
½ cup olive oil
¼ cup fresh lemon juice
2 Tbsp. fresh chopped basil
2 Tbsp. fresh chopped dill
1 avocado
Salt and pepper to taste
1. Melt butter in large sauté pan. Add garlic
and cook over medium heat until garlic is just
cooked but not brown. Add shrimp and cook
just until shrimp are pink. Remove from heat
and set aside to cool slightly.
2. Cut tomatoes in half (around the equator) and
scoop out seeds. Chop into bite sized pieces,
about 1”. Peel cucumber, cut in half length-
wise, scoop out seeds, and chop into about 1”
pieces. Slice green onions, about ¼”, including
the green part. Put vegetables into large bowl,
add artichoke hearts and the cooled shrimp.
1 clove garlic
1 lemon (juiced)
1 Tbsp. fresh chopped dill
1 Tbsp. fresh chopped oregano
¼ tsp. red pepper fl akes
¼ tsp. ground cumin
½ medium onion
1 cup tomato juice
1 Tbsp. tomato paste
¼ cup olive oil
¼ cup water
3 Tbsp. red wine or sherry vinegar
2 large red ripe tomatoes, cut into chunks
1 medium green bell pepper, cut into chunks
1 medium cucumber, cut into chunks
Salt and pepper to taste
Add all ingredients to a blender or food processor.
Process until smooth. Adjust seasonings if necessary.
Chill. If desired, serve with additional chopped veg-
etables, or croutons.
A bit of trivia about another use for tomatoes.
Did you know there are tomato fi ghts? The
biggest tomato fi ght in the world happens each
year in the small Spanish town of Buñol. The
festival called La Tomatina, involves some
40,000 people throwing 150,000 tomatoes at
each other.
Cathy's entire career has been in
the food business. She received
her culinary training at CIA,
Culinary Institute of America, at
both Greystone (Napa) and Hyde
Park, NY. She managed Research
and Development for Gilroy Foods
and in the past ten years she was
involved in their frozen vegetable
business, heading up Business
Development, Sales and Marketing.
She lives in Gilroy with her hus-
band, Peter Katavich.
3. In a separate bowl, whisk the herbs, salt and
pepper into the olive oil to make a vinaigrette.
Pour over shrimp and tomato mixture and mix
together. Adjust seasonings. Immediately before
serving add peeled and diced avocado.
Serve with crusty French bread.
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GILROY • MORGAN HILL • SAN MARTIN
AUGUST/SEPTEMBER 2018
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