Gazpacho with Shrimp and Rosemary Flatbreads

June 24th, 2009

This is a day early to be posting for Barefoot Blogger Thursday but yesterday was a hot day so a cool soup seemed to be a very good idea for dinner. Meryl of My Bit of Earth selected Ina Garten’s Gazpacho for the second Barefoot Blogger recipe of the month. I decided to take Ina’s wonderful soup recipe and embellish it with shrimp and this flavorful flatbread to make it a complete meal.
There are many things I like about this dish. The chunky vegetables add lots of texture and taste. I did alter the recipe slightly by using only one red pepper instead of two and by using only a half of a red onion instead of the whole onion. If the soup had more time to rest in the refrigerator the onion and pepper would have mellowed, but since I was serving it in less than two hours I didn’t want too much of the raw taste. Another advantage is that the soup is quick to put together. Most of the chopping is accomplished in a food processor. To give the dish added flavor, I used V-8 juice instead of regular tomato juice. They now have a heart healthy low sodium variety of V-8 juice that I really like.
When I serve soup I have to have bread and these crispy rosemary flatbreads are one of my favorites. I have blogged about them before but sometimes a good thing is worth repeating. They are very easy to put together and they look beautiful and taste as good as they look.

The meal was perfect, eaten on the porch on a sultry evening. Even the shrimp were easy. I bought them already cooked from the supermarket. Thank you Meryl for selecting another great Barefoot Contessa recipe.

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded ( I used 1)
4 plum tomatoes
1 red onion (I used 1/2)
3 garlic cloves, minced
23 ounces tomato juice (3 cups) (I used V-8 juice)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 Tbls kosher salt ( I omitted )
1 tsp freshly ground black pepper
Roughly chop the cucumber, bell peppers, tomatoes, and red onions into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6 inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 450 degrees with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 to 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces to serve.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Printable recipe – Gazpacho

Printable recipe – Crisp Rosemary Flatbreads

25 responses to “Gazpacho with Shrimp and Rosemary Flatbreads”

  1. Your recipes are wonderful! I live in HVL and enjoyed seeing pics of you on Penny’s blog…the other Penny! Enjoy your day!

  2. Natashya says:

    That looks delish! I love the shimpies and bread with it, adds just enough to making the dish a satisfying summertime dinner.

  3. Shellmo says:

    I came over from “Penny’s Blog” – glad I did! Wonderful recipe!!

  4. Mary says:

    All of this looks scrumptious. You’ve paired these items really well. I know you enjoyed the meal. How could you not?

  5. Everything looks incredible. I can’t wait to try this ou ton my family.

  6. Gazpacho is perfect for this heat wave we’re having up here in the mountains. I really like the shrimp with it – nice touch. Thanks for the flat bread recipe also – it will help me with my (poor) baking skills.

  7. YUMMY! That looks so good and refreshing for this warm weather we have been having. I wish I was at your house tonight having this wonderful dinner!

  8. Katy ~ says:

    A good interpretation of Ina’s recipe I would say. Well done! It all looks so delish. I can imagine it would be perfect for a sultry afternoon.

  9. girlichef says:

    I love that you added shrimp!! I bet it was so tasty this way! Looks delicious.

  10. Debinhawaii says:

    It looks delicious! I added shrimp to mine too and really loved it. your Rosemary Flatbreads looks great as well!

  11. Suzie says:

    Your dinner looks wonderful – what a lovely way to celebrate the heat of summer. And I am bookmarking your flatbread – it looks sensational.

  12. Vee says:

    I’ve got the rosemary and those flatbreads look wonderful!

  13. Vicki Lane says:

    Hello, Penny, Thanks for stopping by my blog. And oh my, don’t these recipes look good. I’ll be back!

  14. Hi Penny,
    I stopped by via Penny’s blog. I love your blog and I am so happy to have found you through the other Penny who is an absolute sweetheart!.
    I have already copied two of your wonderful recipes the Fanned Potatoes and the Perfect Chocolate Chip Cookie. I will be adding you to my favorites so I can keep up with you.
    Take care and enjoy your day,

  15. Robin Sue says:

    Hi Penny, I have not had gazpacho in ages and this recipe reminds me how nice it is to eat in the summertime. Will have to make some when my tomatoes come in, I hope! I am still drooling over the chocolate chip cookies and must make more soon!

  16. Mary-Irene says:

    Your Gazpacho looks delightful! The flatbread recipe looks good too!!

  17. toni says:

    I’m bookmarking this post. This is the kind of eating that draws me in – simple, fresh, and obviously delicious!

  18. Susan says:

    Thank you for posting the flat bread recipe again. I missed it the first time. 🙂

  19. Meryl says:

    Great idea to cut down the onion a bit–mine was still a little strong, even after hanging out for a few days. Glad you liked it!

  20. ALLEN says:

    This is possibly the best meal for a sultry eve on the porch~I love the fresh ingredients and the calorie count!

  21. Jann says:

    I have to agree with Allen, seeing that he posted my message~I used his computer and his profile appeared! Anyway, we both love this soup!

  22. Aggie says:

    I love your flatbread with your gazpacho!! Looks delicious!

  23. BMK says:

    Love your pairings. We are finally having this for dinner tonight. If my husband wasn’t allergic to shell fish I would have loved to have used your idea of adding the shrimp.

  24. Tammy says:

    It is a great idea to add that shrimp on top to satisfy those who like more than vegetables. Your flatbread looks wonderful, too!

  25. TNF says:

    I love the addition of shrimp!

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