Chilled Tomato Soup With Scampi Recipe
Chilled Tomato Soup With Scampi is a delicious soup which can be easily prepared at home. The recipe is a simple one and the ingredients used, add to the flavor of the soup. Try this Chilled Tomato Soup With Scampi for your guests and i bet they will call you back for the recipe.
Summary
Cooking Time1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientTomato
Ingredients
Very ripe tomatoes - 2 3/4lb
Garlic - 1 clove
Fresh marjoram leaves - 1 tsp
Oregano - Pinch
Basil - 1 large sprig
Red chili pepper - 1
Extra virgin olive oil - 1/4 cup
Lemon juice - 3-4 tbsp
Fine, fresh white breadcrumbs - 3-4 tbsp
Large shallots - 2 , finely chopped
Butter - 1 tbsp
Light olive oil - 1 1/2 tbsp
Dry vermouth or dry white wine - 1/4 cup
Raw, unpeeled scampi or jumbo shrimp - 12-16
Salt
Pepper
Garnish with:4 small sprigs basil
Directions
MAKING
1 In a pan, bring water to a boil.
2 Put the tomatoes in water and blanch lightly.
3 Carefully peel the tomatoes and cut lengthwise in half.
4 Remove the seeds and any tough parts.
5 In a food processor, put the tomato flesh along with peeled clove of garlic, marjoram, oregano, basil, chili pepper, the extra virgin olive oil, lemon juice, breadcrumbs, and a little salt and freshly ground pepper.
6 Blend at high speed until smooth.
7 Correct the seasoning.
8 Place in the refrigerator and chill for 30 minutes.
9 In a pan, heat the butter and 1 1/2 tbsp light olive oil.
10 Add the shallots and fry for 5 minutes.
11 Add in 1/4 cup dry vermouth or dry white wine and the scampi.
12 Cover, and cook gently for 5 minutes.
13 Remove the scampi from the pan and peel, leaving the end flippers attached.
SERVING
14 Pour the tomato soup into individual bowls.
15 Arrange 3 or 4 scampi in the center and serve at once.
1 In a pan, bring water to a boil.
2 Put the tomatoes in water and blanch lightly.
3 Carefully peel the tomatoes and cut lengthwise in half.
4 Remove the seeds and any tough parts.
5 In a food processor, put the tomato flesh along with peeled clove of garlic, marjoram, oregano, basil, chili pepper, the extra virgin olive oil, lemon juice, breadcrumbs, and a little salt and freshly ground pepper.
6 Blend at high speed until smooth.
7 Correct the seasoning.
8 Place in the refrigerator and chill for 30 minutes.
9 In a pan, heat the butter and 1 1/2 tbsp light olive oil.
10 Add the shallots and fry for 5 minutes.
11 Add in 1/4 cup dry vermouth or dry white wine and the scampi.
12 Cover, and cook gently for 5 minutes.
13 Remove the scampi from the pan and peel, leaving the end flippers attached.
SERVING
14 Pour the tomato soup into individual bowls.
15 Arrange 3 or 4 scampi in the center and serve at once.
