Strawberry, Watermelon, and Tomato Gazpacho Recipe

A summer soup from La Guarida restaurant in Havana.

3 14 lb. ripe red tomatoes, cored, seeded, and coarsely chopped

1 lb. 2 oz. peeled watermelon cubes, seeds removed

12 cup coarsely chopped ripe strawberries (3 oz.)

1 tsp. kosher salt

14 tsp. ground pink peppercorns

1 garlic clove

34 cup extra-virgin olive oil

34 cup diced baguette (½- to ¾-inch cubes)

2 tbsp. extra-virgin olive oil, divided

14 tsp. kosher salt, plus more as needed

12 medium shrimp, cleaned

6 stemmed, sliced strawberries

Make the gazpacho: In a blender, add the tomatoes, watermelon, chopped strawberries, salt, pink pepper, and garlic; blend until very smooth. With the blender on low speed, add the olive oil in a slow, steady stream. (If the blender is too full, split the mixture in half and add half of the olive oil to each part.) Refrigerate until ready to serve, up to 2 days.

When ready to serve, make the croutons: Preheat the oven to 350°. On a small baking sheet, toss the baguette pieces with 1 tablespoon olive oil and the salt. Bake until the bread is golden and crispy, about 15 minutes. Remove and set aside.

Meanwhile, prepare the shrimp: Preheat a grill pan or large skillet to medium-high heat. Add the remaining
1 tablespoon olive oil and, once hot, add the shrimp; season lightly with salt. Cook, turning once, until cooked through and lightly seared, 5–6 minutes total.

If the gazpacho was refrigerated for a long time, remove for about 15 minutes before serving; stir well as needed. Ladle the soup into bowls, then garnish with the croutons, shrimp, and strawberry slices.

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