At the award-winning Cal-a-Vie Health Spa in Vista, CA, mind-body wellness reigns supreme—from the focus on fitness, to acupuncture and Feldenkrais treatments, to the nutritious menu options. Highlighting fresh, regional produce, unprocessed whole grains and lean proteins, Executive Chef Curtis Cooke and his culinary team create mouth-watering meals. Here, Chef Cooke shares with Organic Spa Magazine his recipe for Bloody Mary Gazpacho.
Bloody Mary Gazpacho Recipe
From the Kitchen of Executive Chef Curtis Cooke, Cal-a-Vie Health Spa
4 pounds Heirloom tomatoes (blanched, peeled, chopped)
1 pound cucumber, peeled, chopped
½ pound green bell pepper, seeded, chopped
3 finely chopped garlic cloves
¼ cup sherry vinegar
¾ cup extra virgin olive oil
2 tablespoon Worcestershire sauce
1 tablespoon sea salt
2 teaspoon celery seed
1 tablespoon Tabasco
3 pounds (21-25) shrimp (peeled & deveined)
1 lemon, juiced
Micro greens for garnish
In a high speed blender, combine all of the ingredients except for the olive oil and puree until completely smooth. While the blender is on, slowly add the olive oil until completely incorporated.
To prepare the shrimp, fill a large pot with 1 gallon of water, add a pinch of salt and squeeze in the lemon juice, toss the lemon halves in the water for extra flavor. Bring the water to a boil. Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp and chill thoroughly before serving. Garnish with shrimp and mircogreens.