Spicy Gazpacho With Shrimp
|Garlic||2 Clove (10 gm)|
|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)|
|Croutons||1⁄2 Cup (8 tbs) (As An Accompaniment)|
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.