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Spicy Gazpacho With Shrimp

Marley's picture
Ingredients
  Garlic 2 Clove (10 gm)
  Salt 1 Teaspoon
  White bread 1 1⁄2 Cup (24 tbs), crusts removed and torn into small pieces
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Ground cumin 1 Teaspoon
  Tomato juice 2 1⁄2 Cup (40 tbs)
  Tomatoes 2 Pound, peeled, seeded, and minced
  Green pepper 1 , finely chopped
  Red pepper 1 , finely chopped
  Minced green onion 1⁄3 Cup (5.33 tbs) (Minced Scallion)
  Cucumber 1 , peeled, seeded, and minced
  Minced onion 1⁄3 Cup (5.33 tbs) (Red Variety Onion)
  Shrimp 1⁄2 Pound, peeled and deveined (About 15)
  Minced fresh parsley/Mint / coriander leaves / a combination 1⁄4 Cup (4 tbs)
  Tabasco To Taste
  Croutons 1⁄2 Cup (8 tbs) (As An Accompaniment)
Directions

On work surface, mince and mash garlic with salt until a paste is formed.
In blender, combine garlic paste, bread, vinegar, oil, cumin, and 1 cup of tomato juice and blend until smooth.
In a large bowl combine bread mixture with the tomatoes, peppers, scallion, cucumber, and onion and stir in remaining 1 1/2 cups tomato juice.
Chill the soup, covered, for 3 hours, or until very cold.
In a saucepan of boiling water boil the shrimp for 30 seconds, or until they are pink and just firm to the touch, transfer them with slotted spoon to a bowl, and let them cool.
Thin soup with 1 cup ice water, or enough to obtain desired consistency.
Add chopped shrimp, parsley, Tabasco and salt and pepper to taste.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Shrimp

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