Spicy Gazpacho With Shrimp |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another cool crisp refreshing gazpacho recipe - added bonus - Shrimp! This will make good use of our garden's produce in another week or so... hoping the cucumbers last until the tomatoes really get going. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! Ingredients:
2 garlic cloves |
1 teaspoon salt |
1 1/2 cups bread cubes, crusts removed |
1/4 cup red wine vinegar |
1/3 cup olive oil |
1 teaspoon ground cumin |
2 1/2 cups tomato juice |
2 lbs tomatoes, peel, seed, chop |
2/3 cup red bell pepper, minced |
2/3 cup green bell pepper, minced |
1/3 cup scallion, minced |
1 cucumber, minced |
1/2 cup red onion, minced |
1/2 lb shrimp, peeled and deveined |
1/4 cup mint or 1/4 cup cilantro, fresh |
Directions:
1. Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board).
2. Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato juice in a blender until smooth.
3. In a large bowl, combine the blender mixture with the remaining tomato juice and the vegetables; chill the mixture for at least 3 hours. It can be thinned to desired consistency with ice cold water before serving.
4. Cook shrimp until just opaque in boiling, salted water, then plunge into cold water. Add shrimp to individual bowls to serve along with a generous sprinking of mint.
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