Spicy Gazpacho With Shrimp Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Garlic cloves,
1 tsp: Salt,
1 1/2 cup: White bread, crusts removed
And the bread torn into,
sm Pieces,
1/4 cup: Red-wine vinegar,
1/3 cup: Olive oil,
1 tsp: Ground cumin,
2 1/2 cup: Tomato juice,
2 lbs: 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
1/3 cup: Minced scallion,
1: Cucumber, peeled, seeded and
Minced,
1/3 cup: Minced red onion,
1/4 cup: Minced fresh parsley or mint,
Or a combination,
Hot pepper sauce, to taste
Accompaniment:,
1/2 lbs: 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 1 1/2 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
Source from luhu.jp
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 1 1/2 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
Source from luhu.jp
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