Springtime Gazpacho Shooters. Is there Spring in the air where you are?
Well, here in Los Angeles we seemed to have zoomed right past Spring and are struggling through the dog days of Summer. Not that I am complaining. But 82 degrees F in the middle of March is a bit extreme even in Los Angeles. But I have lived here long enough to know that this is not really summer, it’s Mock Summer. The real thing is months away. We probably even have one good rainstorm in store for us before we say goodbye to our wet winter season.
But I love Mock Summer. I might even love it more than the real thing. It’s so fleeting, it feels like a precious gift. Besides, it’s too short for any really torturous heat to build up and get you down. And because Mock Summer is so brief I always try to take advantage of it when it shows its pretty face this time of year!
Gazpacho Shooters
Nothing says Summer to me like gazpacho shooters! But really good gazpacho requires really good tomatoes. Really good Summer tomatoes. Mock Summer tomatoes are either mealy, flavorless and inedible, or they are expensive and devastating to my carbon footprint. So Mock Summer gazpacho requires some imagination when it comes to ingredients.
I decided to turn to that green tomato look-alike the tomatillo. Tomatillos are plentiful all year round in Los Angeles and we are smack dab in the middle of avocado season. So my gazpacho will have some good creamy avocados in it as well.
I think I’ll throw in some cucumber and jalapeno peppers too. But mostly I am going to keep the flavors rather simple, because I have decided to serve this gazpacho with some cold shrimp. And since it is Mock Summer I think I will also serve these shrimp cocktails shooter style. Shooter style is “code” for party! So I am calling the neighbors up and asking them to come enjoy this Mock Summer shooter poolside this evening at cocktail hour. Just a quick drink, a bit of neighborhood gossip and a couple of the Shrimp Cocktail & Tomatillo Gazpacho Shooters to celebrate the faux season! All that’s left is to reach for those new sandals I brought back from Panama, ‘cuz I think I smell a pool party !
Shrimp Cocktail & Tomatillo Gazpacho Shooters makes 20 shooters CLICK here for a printable recipe
2 T extra-virgin olive oil, divided- 3 clv garlic, minced
- 1 english cucumber, halved lengthwise and seeded
- 1 avocado, halved, pitted and peeled
- 1 lb tomatillos, (see notes), husks removed, chopped
- 1 green bell pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 (15 oz) can vegetable broth
- 1 t sugar
- 1/4 t sea salt
- 1 lb large shrimp (about 20 per lb) cooked and peeled
Gazpacho Shooters
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
Coarsely chop the cucumber and the avocado and place it in a food processor. Add tomatillos, bell pepper, jalapeno and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt. Chill before serving.
Use small shot glasses for presentation and add about 2 tablespoons of the gazpacho to each one. Hang a shrimp off the edge of each glass and serve. You will have leftover gazpacho. Save it as a treat for the cook.
that last photo is killer dude
(and I had to go to prep school, for 4 long ass years–loved reading the bio/about me stuff)
You make me laugh.….love the stuffed meat!!!!!! And the sound of Chianti sauce.…
Good lord that is one hell of a pork chop, Greg. Very drool worthy. Love the bacon sage wrap trick. If I ever got to eat at your place, I hope this would be the dish you were making that night. I know I will be attempting a version of this.
PS: Is it just me or is that one pork chop shot quite yonic? (I had to go look that word up).
Someone else noticed that same thing but asked with less polite language so I did not publish it! So the answer is apparently “Yes”. GREG
wow that is such a great meal, what a way to break the non-cooking spell hehehe
Something is sizzling and I hope its the skillet — you know an unused brain needs a little priming before you jump in feet first.…
Oh, dear, you have outdone yourself! You should work those synapses and neurons more often cause look what magic they work! This looks so fabulous! Excellent! And bring on that second bottle of wine! Happy 2010!
Excellent! The pork sounds terrific, I love the stuffing and the Chianti Sauce!
Wow! No, seriously, WOW! I can’t wait to try this!
…of the non-cooking rut. Because if continuing to cook original recipes keeps producing posts like this, the food blogosphere will be a better place.
That skillet is screaming some browned goodness, and what a great recipe. This one is appearing on my menu soon…think I can disguise that bacon as something else.
Turkey Bacon??? GREG
Woohoo!!! For a first real cooked meal, you pick a fantastic one. I love that cross-section photo. *drool* Pork chops sound really good right about now, too.