Ceviche Gazpacho

From: Chef Kevin Marquet, The 9th Door Restaurant, Denver.

Yield: 8 servings.

Gazpacho:
1½ lb. vine-ripened tomatoes, peeled, seeded and chopped
1 cup juice from tomatoes and canned tomato juice, as needed
1 cup cucumber, peeled, seeded and chopped
½ cup Spanish piquillo peppers
½ cup red onion, chopped
½ cup poblano pepper, chopped
1 medium garlic clove, minced
¼ cup Spanish extra-virgin olive oil
1 lime, juiced
2 tsp. sherry vinegar
½ tsp. toasted ground cumin
1 tsp. sea salt
¼ tsp. freshly ground black pepper
½ avocado, sliced for garnish

Ceviche:
2 lb. Ocean Garden® Authentic Mexican White Shrimp 16/20, shell on
½ cup fresh lime juice
¼ cup fresh orange juice
2 Tbsp. sea salt

For gazpacho: Fill a 6-qt. pot halfway full of water and bring it to boil over high heat. Make an X with a paring knife on the bottom of the tomatoes. Drop tomatoes into boiling water for 15 seconds; remove and transfer to an ice bath to allow for cooling (approximately 1 minute). Remove and pat dry, then peel, core and seed the tomatoes. Place seeds and pulp into a mesh strainer in order to extract the juice. Extract as much juice as possible, then add canned tomato juice to bring total to 1 cup.

Place tomatoes and juice in a large mixing bowl. Add cucumber, piquillo pepper, red onion, poblano pepper, minced garlic, lime juice, sherry vinegar, cumin, salt and pepper. Stir to combine ingredients. Transfer about 1½ cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the mixing bowl and stir to combine. Cover and chill for at least 2 hours. Serve with ceviche.

For ceviche: Peel and devein shrimp. Cut each shrimp into 4 pieces. Place all ingredients into medium mixing bowl and marinate for 6 hours to allow shrimp to cook in the lime juice.

Presentation: In a martini glass, spoon 1 serving of gazpacho. Place a generous serving of ceviche on top. Garnish with sliced avocado, sprinkle of salt, and a drizzle of Spanish extra-virgin olive oil.