Anthology

Anthology Executive Chef Eric Bauer purchases the freshest ingredients from the Little Italy Mercato Farmers Market to create this colorful bowl of refreshing chilled soup. Size and shape are the most visible unique characteristics of Heirloom Tomatoes, and are most prized for their distinctive rich flavor and sweetness. Heirlooms will vary from bright reds to golden yellow, bright green and even deep purple in color. You’ll enjoy this delicious summer soup!

GAZPACHO

• 2.5 lbs. of Heirloom Tomatoes (Core Removed and Chopped)
• 1 Red Pepper (Seeded & Chopped)
• 1/2 Red Onion (Chopped)
• 1 Garlic Clove (Minced)
• 1 Cucumber (Peeled & Chopped)
• 1 Jalapeno (Chopped Fine & Seeds Removed)
• 1/4 cup fresh Cilantro (chopped)
• 1/4 cup Parsley (chopped)
• 1/2 cup Ice Water (For thinning)
• 2 Tbs Lime Juice
• 2 Tbs Red Wine Vinegar
• 2 Tbs Extra Virgin Olive Oil

AVOCADO PUREE

• 1 Ripe Haas Avocado (pureed in blender)
• 2 Tbs fresh Lime Juice
• Salt & Pepper

GRILLED SHRIMP

• 16 Jumbo Shrimp – 16/20 per pound (Deveined & Shelled)
• Extra Virgin Olive Oil
• Kosher Salt & Black Pepper
• 1 Lemon (cut into wedges)

Combine all Gazpacho ingredients and let marinate for at least 24 hrs. Remove from the refrigerator and pour ingredients into a blender, blend until almost smooth. Season to taste with kosher salt and fresh cracked black pepper.

Place shrimp on skewers, brush with olive oil, season with salt and pepper. Grill 2 minutes on each side until shrimp is opaque. Squeeze lemon on shrimp before serving with Gazpacho.
To serve, pour into individual bowls, garnish with fresh Avocado Puree & Grilled Shrimp. Makes 8 quarts.