Shrimp “Gazpacho”

Ingredients

• 1 jalapeño chile, or 1 chipotle chile in adobo sauce, sauce rinsed off, or 1 dried chipotle chile, soaked for 30 minutes in warmwater and drained; stemmed, seeded, and minced
• 1 red or yellow bell pepper, charred, seeded, peeled, seeded, and diced
• 1 regular cucumber, peeled
• 1 small bunch cilantro, large stems removed, leaves and small stems chopped fine just before using
• 1 small clove garlic, minced and crushed to a paste with the side of a chef’s knife
• 1 small red onion, chopped fine
• 1 tablespoon salt
• 2 tablespoons very good quality white wine vinegar, such as sherry vinegar, or 3 tablespoons fresh lime juice
• 3 medium tomatoes, peeled
• 3 tablespoons extra virgin olive oil
• Leaves from 2 sprigs tarragon, chopped fine just before using
• ½ cup heavy cream
• ½ packet unflavored gelatin (1½ teaspoons), soaked for 15 minutes in 3 tablespoons cold water
• ¾ cup Creamy Shrimp Broth

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