Spicy Gazpacho With Shrimp Recipe
Your search for a winning Spicy Gazpacho With Shrimp recipe ends at this place. It is a Spanish specialty, eaten as an Appetizer. Use the freshest of Shrimp available to get a flavorful Spicy Gazpacho With Shrimp. I am certain you and I will approve that this Spicy Gazpacho With Shrimp is just delectable.
Ingredients
2 garlic cloves
1 tsp salt
11/2 cups white bread (crusts removed and torn into small pieces)
1/4 cup red wine vinegar
1/3 cup olive oil
1 tsp ground cumin
2 1/2 cups tomato juice
2 lb tomatoes, peeled, seeded, and minced
1 green pepper, finely chopped
1 red pepper, finely chopped
1/3 cup minced scallion
1 cucumber, peeled, seeded, and minced
1/3 cup minced red onion
1/2 lb shrimp (about 15),peeled and deveined
1/4 cup minced fresh parsley, mint, or coriander leaves, or a combination
Tabasco to taste
Croutons 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.
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.
