Gazpacho Panzanella (Tomato & Bread Salad) Recipe
- 1 sourdough demi loaf or half baguette
- 4 Tbsp. olive oil
- 1 Tbsp. San Andreas Achiote Rub
For salad & dressing:
- 1 lb. large shrimp, peeled and deveined
- 2 tsp. Ground Cumin Seeds
- 2 limes (1 zested and juiced, 1 juiced)
- 1/4 cup red wine vinegar
- 1 1/2 Tbsp. San Andreas Achiote Rub
- 1/2 cup olive oil
- 6 to 8 bamboo skewers*, soaked in water for at least 30 min.
- 1 1/2 cups cherry tomatoes, halved
- 1 green bell pepper, cut into bite-size pieces
- 1 cucumber, seeded, cut into bite-size pieces
- 1 avocado, cut into bite-size pieces
- 4 to 8 scallions, sliced
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This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different diets:
- Vegetarian/Vegan: Use a 16 oz. block extra firm tofu in place of shrimp. Slice block in half horizontally so you have two thin halves. Pat each half well with paper towels to remove some of the moisture. Whisk cumin with the zest and juice of 1 of the limes to make a marinade. Coat each tofu half with the cumin-lime marinade and let sit for at least 1 hour. Grill halves (or sear in a lightly oiled skillet) over medium-high heat for about 4 min. per side until lightly browned and firm. Let cool slightly then cut into 1/2-inch cubes. Gently toss into salad.
- Gluten-Free: Use a gluten-free sourdough bread or cornbread for croutons. Cornbread cubes can be very crumbly; use a day-old loaf and toss cubes gently with oil and seasoning before baking.
For croutons: Preheat oven to 350 degrees. Cut bread into 1/2-inch cubes; you should get about 3 cups. Toss cubes with oil and San Andreas Achiote Rub. Arrange in a single layer on a baking sheet and bake for 10 to 20 min., or until golden brown and starting to crisp (bake time will depend on how dry your bread was to start). For even browning, stir croutons once or twice while baking. Set croutons aside to cool.
For salad & dressing: Toss shrimp with cumin plus zest and juice of 1 lime. Set aside to marinate for 15 to 30 min. Meanwhile, make dressing by whisking together juice of remaining lime with vinegar and San Andreas Achiote Rub. Continue to whisk while gradually adding oil until combined; set aside. Preheat a well-oiled grill to medium-high. Thread 5 to 6 marinated shrimp onto each skewer and grill about 2 min. per side. Slide cooked shrimp off the skewers into a large bowl. (*Alternatively, skip the grill and skewers by searing the shrimp about 2 min. per side in a lightly oiled skillet over medium-high heat.) Add croutons and remaining salad vegetables and scallions. Toss salad with 1/4 to 1/2 cup of the dressing to taste. Serve with extra dressing on the side.
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