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Gazpacho With Grilled Shrimp

Chef.Ellie.Espo's picture
Gazpacho with Grilled Shrimp is a quintessential summer soup is one of Spain's most successful culinary exports. Topped with shrimp, it is the heartiest and best of all the soups as it takes only minutes to prepare in a food processor. Try out this wonderful Gazpacho with Grilled Shrimp and enjoy!
Ingredients
  Assorted tomatoes 1 Pound
  Olive oil 1 Tablespoon
  Extra virgin olive oil 2 Teaspoon
  Sliced scallions 2
  Diced red peppers 1
  Diced yellow pepper 1
  Coarsely chopped cucumbers 2
  Jalepeno chilies 1 , finely chopped
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Salt and pepper To Taste
  Sherry vinegar To Taste
  Sugar 1 Teaspoon
  Grilled shrimp 1 Pound
  Croutons 1⁄2 Cup (8 tbs) (For garnishing)
Directions

MAKING:
The soup:
1) Begin by the seeding tomatoes. In your food processor puree the tomatoes while leaving some texture.
2) Continue with processing the scallions and the peppers, leaving the vegetables with texture.
3) Combine the tomatoes and vegetables in a large bowl and add the jalapeno and chopped cilantro.
4) Season with salt and pepper and add the sherry vinegar to taste. Add the sugar,about 1-2 tsps. Chill the soup for about 1 hour or even overnight.

The shrimp:
5) In a pan lightly grill the shrimp with olive oil and salt and pepper.

SERVING:
7) Place on top of the ladled gazpacho along with the croutons. Drizzle with extra virgin olive oil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Taste: 
Sour
Method: 
Blending
Dish: 
Soup
Ingredient: 
Tomato
Preparation Time: 
80 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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