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.
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INGREDIENTS:
CLAM STOCK
500g Fresh Clams
1tbsp Olive Oil
20g Fennel Bulb
20g Leeks
½ Medium Sized Onion
½ tsp of Dry Tarragon
1cup Water (or White Wine)
Salt and Pepper to taste
TOMATO BROTH
4pc Medium Sized Tomatoes
1tsp Paprika
½ tsp Cayenne
1tsp Vinegar
1tbsp Olive Oil
Salt to taste
GARNISH
4pc Cooked Shrimps
½ Medium Sized Cucumber
3pc Cherry Tomatoes
Cooked Clams
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We start our FRESH RECIPES special with the green of our Bio Range as the flagship color. Although here, in these exotic version of the world famous spanish gazpacho (a tomato cold soup), red is the protagonist: MANGO AND SPICY ARGENTINE RED SHRIMP GAZPACHO. A surprising dish, easy to prepare and absolutely delicious.
NOTE: mango fits perfectly, but the technique works with other fruits like strawberries, cherries, watermelon... And if you don't have the mix of Chinese spices at hand, you can season the shrimps with others of your preference. The cooking is inventive!