This starter is perfect on a hot summer day.
Heirloom Tomato and Watermelon Gazpacho with Mini-Shrimp Tostadas
For the gazpacho
- 4 cups coarsely chopped heirloom tomatoes (about 2 lb.)
- 2-1/2 cups coarsely chopped seedless watermelon (about 14 oz.)
- 1/2 cup coarsely chopped celery (about 1 rib)
- 1/3 cup coarsely chopped shallots (about 2 medium)
- 2 small cloves garlic, minced
- 2 Tbs. rice-wine vinegar; more to taste
- 1/2 tsp. New Mexican chile powder; more to taste
- Kosher salt and freshly ground black pepper
- Coarsely chopped fresh cilantro
For the tostadas
- 8 6-inch corn tortillas
- 8 extra-jumbo shrimp (16 to 20 per lb.), peeled and deveined
- 2-1/2 Tbs. fresh lime juice
- 1 tsp. New Mexican chile powder
- Kosher salt
- 3/4 cup very thinly sliced fennel, preferably on a mandoline
- 1/2 cup very thinly sliced green cabbage, preferably on a mandoline
- 3 Tbs. coarsely chopped fresh cilantro
- 1-1/2 Tbs. extra-virgin olive oil; more for the grill
- Freshly ground black pepper
Make the gazpacho
- Combine the tomatoes, watermelon, celery, shallots, garlic, vinegar, chile powder, 1 tsp. salt, and 1/4 tsp. pepper in a blender. Pulse, then process to a coarse purée. Season to taste with vinegar, chile powder, salt, and pepper. Refrigerate until well chilled, about 1-1/2 hours.
Make the tostadas
- Using a cookie or biscuit cutter, cut eight 3-inch-diameter rounds from the tortillas. Set aside.
- In a medium bowl, toss the shrimp with 1 Tbs. of the lime juice, the chile powder, and 1 tsp. salt. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 1 hour.
- Meanwhile, prepare a medium (350°F to 375°F) gas- or charcoal-grill fire. In a medium bowl, toss the fennel, cabbage, and cilantro with the oil, 1/2 tsp. salt, a pinch of pepper, and the remaining 1-1/2 Tbs. lime juice.
- Oil the grill. Remove the shrimp from the bowl, leaving behind most of the marinade, and lightly dab each with oil as you place it on the grill. Grill the shrimp until opaque and pink, turning once, about 2 minutes. Transfer the shrimp to a plate as they finish cooking.
Finish and serve
- Lightly toast the tortilla rounds on the grill, about 30 seconds. Season the slaw with salt and pepper. Divide the slaw evenly among the tortilla rounds, top with a shrimp.
- Divide the gazpacho among 8 bowls, and sprinkle with the cilantro. Serve each bowl with a tostada on the side.