Basil Gazpacho With Shrimp
|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Shrimp||4 Medium, peeled and deveined|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Tomato juice/Vegetable juice cocktail||1 1⁄2 Cup (24 tbs)|
|Chopped peppers||3⁄4 Cup (12 tbs) (Green Or Sweet Red)|
|Finely chopped scallions||1⁄2 Cup (8 tbs)|
|Peeled seeded diced cucumber||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Minced fresh basil||1 Tablespoon|
|Minced parsley||1 Teaspoon|
|Basil sprigs||2 (Garnish)|
Combine the oil and garlic in a small dish.
Microwave on high for 30 seconds, or until the garlic is tender.
Stir in the shrimp.
Sprinkle with the paprika.
Cover with a lid or wax paper and microwave on high for 1 minute, or until the shrimp are cooked through.
Using a fork or tongs, remove the shrimp from the dish and set them aside to cool.
Add the mushrooms to the dish and stir to coat with the oil and garlic.
Cover and microwave on high for 2 minutes, or until the mushrooms are cooked through.
Transfer to a large bowl.
Pierce the tomatoes in several places with a knife.
Set on a plate and microwave on high for 2 minutes.
Remove the cores.
Cut the tomatoes in half crosswise and squeeze gently to remove the seeds and excess liquid.
Peel and finely chop the tomatoes.
Add to the bowl with the mushrooms.
Stir in the juice, peppers, scallions, cucumbers, celery, vinegar, basil, and parsley.
Divide the gazpacho among four soup bowls.
Coarsely chop the shrimp and sprinkle over the soup.
Serve garnished with the basil.