Serves 8
- 4 pounds very ripe red heirloom tomatoes
- 1 English cucumber, peeled, seeded, large dice
- 1 red bell pepper, stemmed, seeded, large dice
- 1 shallot, peeled, chopped
- 1 garlic clove, finely grated
- ¼ cup sherry vinegar
- 2 tablespoons Maldon, or other flaky sea salt
- 1/3 cup good quality olive oil, plus more for drizzling
- 1 cup yellow pear tomatoes, quartered
- 2 tablespoons chives, chopped
- 1 ½ tablespoons good quality olive oil
Fill a large stock pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Using a slotted spoon, drop the tomatoes into the boiling water for 15 seconds, then remove and transfer to an ice bath and allow to cool until able to handle, about 1 minute. Remove and pat dry. Starting from the X on the bottom of the tomatoes, peel their skins off. Cut the tomatoes into ½-inch wedges.
In a large bowl, combine the tomatoes, cucumbers, red bell peppers, shallot, garlic, vinegar, and salt. Let stand 15-30 minutes at room temperature to allow flavors to meld.
Transfer tomato mixture and its juices to a blender. Add the olive oil and purée on medium speed until smooth. Strain through a coarse-mesh sieve into a wide shallow container and transfer to freezer to quick cool until chilled.
Season gazpacho to taste with salt and vinegar. Divide into bowls. Top with tomatoes, chives, and poached shrimp; drizzle with olive oil and season with a crack of black pepper.
