Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra

For a twist on the spicy, cold soup, try Lowcountry Gazpacho with Seasoned Shrimp and Quick Pickled Okra from Hank’s Seafood Restaurant in Charleston. This Lowcountry Gazpacho provides a much more colorful meal than your typical recipe. Feel free to omit the okra if you wish.

Ingredients

8 to 10 ripe tomatoes, coarsely chopped (about 10 cups)
2 ears corn, shucked and kernels cut off cobs
1 sweet onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 yellow bell pepper, finely diced
2 green tomatoes, diced
8 cherry tomatoes, quartered
1 teaspoon minced garlic
8 Quick Pickled Okra, halved (optional)
1/3 to 1/2 cup extra virgin olive oil
2 cups liquid from Quick Pickled Okra or apple cider vinegar
Kosher salt
Freshly ground white pepper
Seasoned Shrimp

How to Make It

Step 1

Place tomatoes in a mixing bowl; mix on low speed 5 minutes or until tomatoes render their juices. Place a strainer over a bowl; line strainer with a couple layers of cheesecloth, and add chopped tomatoes. Refrigerate several hours, stirring occasionally and allowing the clear liquid to settle at the bottom (about 3 cups). Discard tomato pulp.

Step 2

Combine corn, next 7 ingredients, and Quick Pickled Okra, if desired, in a large bowl. Stir in tomato liquid, olive oil, and liquid from Quick Pickled Okra. Season with salt and white pepper to taste. Spoon into bowls; top with Seasoned Shrimp

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bell pepper, tomatoes, white pepper