It’s too hot out to get that stove going so a spicy gazpacho like this is perfect and local tomatoes are just about to start coming into their own. This one has a nice, hot bite to it and, assuming you are using my instructions for infusing your olive oil, will give you four servings with about 5-7g THC per serving so it’s going to bite you twice!

If you don’t feel like doing the shrimp, the soup is pretty amazing on it’s own but unless you have a shellfish allergy or something, don’t skip it because it’s a real show stopper. Wow your friends with this stunning little summer treat and they will think you are the bee’s knees.

If you are not infusing any other dishes to go with this gazpacho, you can totally use infused olive oil (or even just use half infused and half regular olive oil) when you make the jerk shrimp to make the finished dish even more potent. That’s your call.

Spicy Infused Gazpacho with Jerk Pickled Shrimp

makes 1 quart of gazpacho or 4 one cup servings

Gazpacho

540 grams of ripe tomato (approx 5 medium)

150 g english cucumber (approx 1/2)

100 g orange pepper (approx 1/2)

2 scallions

1 slice white bread

3 or 4 stalks of fresh thyme

few sprigs of fresh Italian parsley

1/2 scotch bonnet pepper (or more to taste)

pinch kosher salt to taste

2 tbls sherry vinegar

2 tbls infused extra virgin olive oil

Rip the bread up, cover with water and let it soak while you make the soup.

 

Instead of having to blanch and peel them, you can grate them. Cut large, ripe tomatoes in half and then grate them against the large holes on a box grater placed in a big bowl, skin side out. When you get the end of the flesh, you will be left with the skin, which you can discard and a bowl full of tomato pulp.

OR if you have some sort of personal issues with using a box grater:

To peel the tomatoes, carve a shallow X in the bottom of the tomato and remove the stem. Then, bring a large pot of water to a boil and drop the tomatoes in for 1 minute. Scoop them out with a slotted spoon and put them in a big bowl full of ice water. Using a paring knife, peel the skin off over a bowl to catch all the juices, discarding that skin.

Roughly chop the peeled tomato over the bowl and then pour the tomato and any juices collected in the bowl into the blender container along with the cucumber, orange pepper, scallions, thyme, parsley, scotch bonnet, sherry vinegar and oil in the blender. Pull the leaves off of the thyme stalks and add those and then remove the bread from the water, squeeze out the extra water and add that to the blender and then puree until really smooth.

Taste, add a pinch of salt and even a bit more vinegar if you want it really tangy. Give another whizz and then pour the soup into a 1 litre/quart glass jar, cover and put it in the fridge for at least an hour to get really cold before serving.

 

Jerk Pickled Shrimp

jerk pickled shrimp is good on it’s own too

1/2 lb shrimp, tails on

1 tbls jerk paste or liquid seasoning (I use Grace Jerk Paste)

water

2 scallion, chopped

5 tbls cider vinegar

juice from 1 lime

1 tsp kosher salt

black pepper

2 tbls olive oil (feel free to use all or part infused olive oil to make the shrimp medicated too)

3 sprigs fresh thyme

2 cloves garlic

1/2 scotch bonnet pepper

Cook the shrimp in boiling salted water for about 2 minutes, until it just turns opaque. Drain and rinse in cold, running water and set aside. If you use shrimps with shells on, at this point remove the shells, leaving the tails and devein.

In a glass jar, combine the scallion, scotch bonnet, lemon juice, vinegar, oil, jerk seasoning and garlic and shake till well mixed. Now stuff in the shrimps and the fresh thyme, put it in the fridge and let it sit for at least an hour and up to two days.

For each serving, pour out a bowl of soup, drizzle with a touch of pickling liquid and garnish with a few shrimp. It’s really nice to serve in small bowls with one or two shrimp hooked over the rim or even as small shooter sized servings with one shrimp.