Mango Gazpacho with Pickled Shrimp

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

A chilled soup with a taste of the tropics; start making it one day ahead.

Ingredients:

2 1/2 cups water

1/2 cup unseasoned rice vinegar

2 whole star anise

1 1/2 tablespoons pickling spice

1 tablespoon minced lemongrass

1 1/2 tablespoons coarse kosher salt

1/4 cup chopped fresh cilantro

1/4 cup chopped green onions

1 1/2 teaspoons minced jalapeño chile

12 uncooked medium shrimp (about 8 ounces), peeled, deveined

2 large ripe mangoes, peeled, pitted

1 small green apple, peeled, chopped

1 small celery stalk, chopped

3/4 cup fresh orange juice

1/2 cup chopped seeded peeled cucumber

1 tablespoon fresh lime juice

2 teaspoons chopped peeled fresh ginger

1 large jalapeño chile, seeded, minced

1/2 teaspoon coarse kosher salt

1/4 teaspoon ground cumin

4 fresh cilantro sprigs

Directions:

1. For pickled shrimp: Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
2. For gazpacho: Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
3. Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

By RecipeOfHealth.com