Yellow Gazpacho Soup Shooters and Spicy Shrimp
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Learn how to make a fantastic appetizer recipe for summer entertaining! These Yellow Gazpacho Soup Shooters with spicy shrimp tails will be the hit of your next cocktail party! They are easy to make, and in fact perfect for beginner cooks, they also can be made at least a day ahead of time! All you have to do the day of your party is assemble and serve!
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YELLOW GAZPACHO SHOOTERS WITH SPICY SHRIMP TAILS
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
FOR THE SOUP:
2 cups (300g) yellow tomatoes, chopped
1 cup (150g) yellow bell pepper, chopped
1 cup (150g) white or yellow onion, chopped
1 cup (150g) of English cucumber, chopped
2 garlic cloves, smashed
3 tablespoons(45ml) vinegar
3 tablespoons (45ml) olive oil
salt and pepper to taste
(if making without the shrimp add 2-3 dashes of hot sauce)
1-4 tbsp (15ml-60ml) of Vegetable stock
* Only if your soup needs to be thinned to be “pourable” otherwise no need to add. It will depend on the juiciness of your tomatoes!
FOR THE SHRIMP:
12 jumbo shrimp, shelled and cleaned with tail intact
1 tbsp (15ml) olive oil
1 garlic clove, minced
salt and pepper to taste
red chili flakes to taste
1 tbsp.(15ml) chopped parsley
METHOD:
Preheat oven to 400F (200C).
Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.
In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.
In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.
Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.
To serve, toss the chilled shrimp the minced parsley.
Then blend up the soup quickly to refreshen the emulsion if needed.
Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.
Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
The Must-Make Summer Dish (Gazpacho) | Julia at Home
For the best gazpacho recipe, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, and used a fresh-flavored tomato juice.
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The Best Raw Gazpacho Recipe
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Description:
In this video, raw food chef and author Jennifer Cornbleet demonstrates the techniques for creating her mouth-watering raw Gazpacho. This is one of the many raw soup recipes that you'll find in her best-selling book Raw Food Made Easy for 1 or 2 People.
Gazpacho is one of the few well-known raw soups. In her how-to video, Jennifer Cornbleet demonstrates how to make this classic Spanish dish and shares some of her secrets on how to make it even more flavorful.
Jennifer begins your journey to Raw Gazpacho-land with an overview of the recipe and its traditional ingredients: tomatoes, cucumbers, onions, peppers, and herbs. You'll find out just how rich in health flavorful tomatoes are, providing tons of Vitamin C and other nutrients.
Jennifer includes sweet red bell pepper in her recipe, and she shares her techniques for peeling, seeding, and chopping this nutritious veggie. You'll also learn how to ready cucumbers and celery for the blender where they'll add a cool sweetness to the soup.
Next Jennifer shares a great tip for selecting the right onion for your raw Gazpacho. You'll discover why the taste of green onion, rather yellow or red onion, is an ideal choice. Jennifer also adds parsley for a fresh, herbaceous flavor and a secret ingredient that contributes a delightful pungent kick.
Next Jennifer shares some unexpected good news about fat and calories. This recipe contains only a little bit of fat in the form of olive oil, making raw Gazpacho a great raw soup for anyone watching their weight. (And who isn't these days?!)
Traditional versions of Gazpacho typically contain a lot of vinegar, but Jennifer shows you how to use fresh lime juice. The lime juice, along with a dash of salt and freshly ground pepper impart a more delicate flavor to the soup.
With all the veggies prepped and ready to go, Jennifer shows how you can achieve the perfect raw Gazpacho texture just by blending vegetables correctly. You'll discover how blending tomatoes concentrates their flavor and nutrition for an even more heavenly soup. You'll also get an important tip about blending to keep your tomatoes from foaming.
Jennifer's Gazpacho recipe has a light, refreshing taste and can be smooth or slightly chunky texture. Be sure to use a big spoon so you don't miss a drop of goodness.
The Easiest Gazpacho Recipe | Blender to Bowl!
Cold soup is a summer classic, and few are easier to make than gazpacho. Gazpacho is a Spanish cold soup bursting with tomatoes and vegetables. Chef and food writer Matt Degen shows how easy it is to whip up in a blender -- no cooking necessary.
Matt's Easy Gazpacho Recipe:
Yield: 4 to 8 servings
1 1/2 cups tomato juice
1 cup chopped and peeled tomatoes (canned is fine)
Half of a large red onion
One large green bell pepper
Half of a hothouse cucumber
2 garlic cloves
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1/2 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon fresh lemon juice
Flat-leaf parsley or cilantro as garnish
Procedure: Chop vegetables, put everything in blender or food processor, and blend until combined to your liking. Refrigerate and serve chilled. Garnish with parley, basil, or cilantro.
GAZ'S GAZPACHO SOUP - QUICK SUMMER DISH 1/3 | @avantgardevegan by Gaz Oakley
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Hey Guys,
I managed to find a spare day around making my book to film 3 quick summer recipe videos in my garden (thanks to my amazing dad for making the wood fired oven behind me) Heres the first one, Gazpacho! SO quick, simple & incredibly tasty - Gazpacho is perfect on a hot summers day.
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Gazpacho (Cold Spanish soup)
Awesome summer food. No cook! I like to marinate for extra flavour.
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