Spicy gazpacho with shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves | |
| 1 | teaspoon | Salt |
| 1½ | cup | White bread, crusts removed |
| And the bread torn into | ||
| small | Pieces | |
| ¼ | cup | Red-wine vinegar |
| ⅓ | cup | Olive oil |
| 1 | teaspoon | Ground cumin |
| 2½ | cup | Tomato juice |
| 2 | pounds | Tomatoes, peeled, seeded, |
| And minced, about 3 cups | ||
| 1 | Green bell pepper, chopped | |
| Fine, about 2/3 cup | ||
| 1 | Red bell pepper, chopped | |
| Fine, about 2/3 cup | ||
| ⅓ | cup | Minced scallion |
| 1 | Cucumber, peeled, seeded and | |
| Minced | ||
| ⅓ | cup | Minced red onion |
| ¼ | cup | Minced fresh parsley or mint |
| Or a combination | ||
| Hot pepper sauce, to taste | ||
| Accompaniment: | ||
| ½ | pounds | Shrimp (about 15) peeled, |
| Deveined and cooked | ||
| Croutons | ||
Directions
On a work surface mince and mash the garlic with the salt until a paste is formed. In a blender combine garlic paste, bread, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth. In a large bowl combine well the bread mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining 1½ cups tomato juice, and chill the soup, covered, for three hours, or until it is very cold.
Thin the soup with one cup ice water, or enough to obtain the desired consistency, add the parsley, hot pepper sauce, and salt and black pepper to taste, and serve the soup with the shrimp and croutons.
Yield: 9 cups
COOKING LIVE SHOW #CL9156 Recipe courtesy of Gourmet Magazine