How To make Spicy Gazpacho with Shrimp
2 cloves garlic
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 pounds tomatoes :
peel, seed, chop
2/3 cup red bell pepper minced
2/3 cup green bell pepper :
minced
1/3 cup scallion minced
1 each cucumber :
minced
1/2 cup red onion minced
1/2 pound shrimp :
peeled and deveined
1/4 cup fresh mint -- or cilantro
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.
How To make Spicy Gazpacho with Shrimp's Videos
The Two Sisters Ep. 6 | Seafood Gazpacho
The Two Sisters
Seafood Gazpacho
INGREDIENTS
4 round tomatoes
1 cucumber, peeled and seeded
¼ red onion
2 garlic cloves
3 Tbsp rice vinegar
½ red pepper, seeded
3 Tbsp olive oil
6 shrimp (U15), cut in small pieces
2 Tbsp olive oil
1 Tbsp parsley, chopped (optional)
1 garlic clove
METHOD
Poach the tomatoes in boiling water for one minute. Peel and remove seeds.
Blend tomatoes and cucumber with the rest of the ingredients.
Season with salt and white pepper. Allow to cool.
In a small bowl or Ziploc bag, marinate the shrimp with olive oil, parsley, garlic and salt. Cook in a non-stick pan on high heat.
Place the seafood in a martini glass and add the cold gazpacho. Garnish with parsley and olive oil.
Serve with a slice of fresh bread.
In the Kitchen with Ken: Shrimp Gazpacho
Shrimp Gazpacho 1-quart cooked and peeled tomatoes with juice 1/2-green bell pepper 1/2-yellow bell pepper 1 cucumber 1/2-vidila onion 3 garlic cloves 1 teaspoon crushed red pepper Sea salt Fresh ground pepper 1/2 pound shrimp.
Mexican Gazpacho Soup Recipe
Looking for a light, refreshing soup to serve at dinner? This Mexican gazpacho is sure to please.
#Soup #Recipe #Food
Read Full Recipe:
In the Kitchen with Ken: Shrimp Gazpacho
Shrimp Gazpacho
For soup
1 quart (6 to 8) cooked and peeled tomatoes with juice
1/2 green bell pepper
1/2 yellow bell pepper
1 cucumber
1/2 vidalia onion
3 garlic cloves
1 teaspoon crushed red pepper
Sea salt
Fresh ground pepper
For shrimp
1/2 pound shrimp
Old Bay seasoning
Prepare tomatoes by boiling them until the peel is easy to pull off. (You also could use a store-bought quart of peeled tomatoes.) Once tomatoes are ready, dice up peppers, cucumber (remove seeds), onion and garlic. Combine all ingredients in blender along with seasoning and blend. Pour gazpacho into a bowl and let sit in the refrigerator for a few hours to let the flavors come together. While gazpacho chills, prepare shrimp.
Peel and devein shrimp, then cook in boiling water with a little Old Bay for 3-4 minutes and set aside. Once gazpacho is chilled, serve cold with shrimp on top.
Chilled Shrimp Gazpacho: Soup's On #15
If you've never had a cold soup before, this is a great one to try! It's fresh, has incredible flavor and is perfect for dinner on a warm night.
Healthy Recipe Shrimp Gazpacho
Jason Yun makes up a healthy seafood recipe. Shrimp Gazpacho or seafood medley gazpacho as shown here.
Ingredients:
8 Medium Tomatoes
1/4 onion
1 medium cucumber
1 red pepper
3/4 cup tomatoe juice
3 tbsp red wine vinegar
2 tbsp olive oil
1 glove garlic
cumin
8 oz of shrimp or 16 oz seafood blend.
Give it a try let me know what you think of the recipe.
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