Name: Franck Deletrain's Chilled Clear Gazpacho with Rock Shrimp
Yield: 6
Ingredients: 10 large beefsteak tomatoes -; 2 tbsp. kosher salt -; 2 piece chipotle pepper in adobo -; 2 beefsteak tomatoes -; 1 yellow bell pepper -; 1 cucumber -; 2 jalapeño peppers -; 1 medium jicama -; 2 stalk celery -; Salt -; Pepper -; 12 oz. fresh rock shrimp -; 1 avocado -; 1 tbsp. cilantro -; Juice of 1/2 lemon -; Salt, to taste -; Pepper, to taste -; Mustard seed oil -

Franck Deletrain's Chilled Clear Gazpacho with Rock Shrimp

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Ingredients for - Franck Deletrain's Chilled Clear Gazpacho with Rock Shrimp

1. 10 large beefsteak tomatoes -

2. 2 tbsp. kosher salt -

3. 2 piece chipotle pepper in adobo -

4. 2 beefsteak tomatoes -

5. 1 yellow bell pepper -

6. 1 cucumber -

7. 2 jalapeño peppers -

8. 1 medium jicama -

9. 2 stalk celery -

10. Salt -

11. Pepper -

12. 12 oz. fresh rock shrimp -

13. 1 avocado -

14. 1 tbsp. cilantro -

15. Juice of 1/2 lemon -

16. Salt, to taste -

17. Pepper, to taste -

18. Mustard seed oil -

How to cook deliciously - Franck Deletrain's Chilled Clear Gazpacho with Rock Shrimp

1. Stage

For tomato water, wash and dice tomatoes and season heavily with salt.

2. Stage

Add 1 piece chipotle pepper and process with a hand blender or smash with spoon. Place in colander lined with cheesecloth. Let sit overnight to draw tomato water out.

3. Stage

Combine all vegetables for garnish together and season with salt and pepper.

4. Stage

Combine shrimp with avocado; add cilantro and lemon juice. Check for seasoning; add salt and pepper if needed.

5. Stage

Divide diced vegetables equally into six serving bowls. Pour tomato water over vegetables. Garnish with shrimp and avocado mixture, drizzle with mustard seed oil, and serve very cold.