Wine Country Gazpacho with Shrimp from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• Fresh lemon juice or balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1 teaspoon chipotle in adobo (optional)
• 2 tablespoons minced fresh basil
• 1 teaspoon minced serrano chile
• ¼ cup (10 g) minced fresh cilantro
• 1 tablespoon minced fresh mint
• Sliced firm-ripe avocado and fresh cilantro sprigs, for garnish
• 1 pound (455 g) cooked, peeled, and deveined shrimp or cooked crabmeat
• 2 to 3 cups (480 to 720 ml) tomato juice or spicy V-8
• ⅓ cup (75 ml) extra-virgin olive oil
• 1 teaspoon cumin seeds, lightly toasted and crushed
• 1 cup (55 g) rustic bread cubes, crusts removed before cutting
• ¼ cup (60 ml) red wine vinegar
• 1 tablespoon chopped roasted garlic
• ½ cup (75 g) finely diced red or yellow bell pepper
• ½ cup (50 g) finely diced celery
• 1 cup (140 g) peeled, finely diced cucumber
• 2 pounds (910 g) vine-ripe tomatoes, seeded and chopped
• ⅔ cup (85 g) finely diced sweet red onion
• 2 to 3 cups (480 to 720 ml) shrimp stock or fish stock