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Glistening shrimp gazpacho

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 to 8 servings
*PLUS Refrigeration Time: 60 minutes

Ingredients

  • 7 large beefsteak tomatoes

  • 10 oil-packed sun-dried tomatoes, halved

  • 1 large English cucumber

  • 2 jalapenos

  • 4 limes

  • 1 garlic clove, coarsely chopped

  • 1 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 250 g cooked shrimp, peeled

  • 1/2 pint teardrop or small cherry tomatoes

  • 1 yellow bell pepper

  • 1 small red onion

  • 1/2 cup chopped cilantro

Instructions

  • Bring a large pot of water to a boil. Score bottom end of beefsteak tomatoes with a small X. Drop in boiling water until skins start to crack, from 15 to 25 seconds. Remove to a bowl of cold water, then peel and halve. Drain oil from sun-dried tomatoes. Peel cucumber, then cut in half. Set aside half for garnish and coarsely chop remaining half. Slice jalapeños in half and remove seeds.

  • Place beefsteak and sun-dried tomatoes, chopped cucumber and 2 jalapeño halves in a large bowl. Squeeze out juice from limes. It should measure about 1/2 cup (125 mL). Add to bowl along with garlic, salt and pepper. Pour half of mixture into a food processor fitted with a metal blade. Purée, using a pulsing motion, until as chunky or as smooth as you like. Pour into a bowl. Repeat with remaining vegetable mixture. Taste and add more salt and pepper, if needed. Refrigerate until cold, at least 1 hour, before serving. Soup will keep well, covered and refrigerated, for up to 1 day. If preparing ahead, wrap and refrigerate remaining cucumber half and jalapeño halves.

  • Before serving, prepare garnish. Seed, then chop reserved cucumber into 1/4-inch (0.5-cm) pieces. Finely mince jalapeño halves. If using frozen shrimp, run under cool water to remove any ice crystals. Chop about half of shrimp into small bite-size pieces. Slice teardrop or cherry tomatoes in half or quarter if large. Cut yellow pepper in half and remove seeds. Dice pepper and onion into 1/4-inch (0.5-cm) pieces. To serve, ladle soup into chilled bowls. Garnish with shrimp and vegetables, heaping in centre of soup. Top with coriander.


Nutrition (per serving)

Calories 109, Protein 9.2g, Carbohydrates 16.1g, Fat 1.8g, Fibre 1.1g, Sodium 385mg.

Gazpacho is an appealing way to use up ripe tomatoes. Be generous with the shrimp and garnish to turn this into a satisfying backyard dinner.

Chatelaine tip

Turn this gazpacho into a substantial seafood meal with the addition of some hearty mussels. In a wide-bottomed saucepan, add 12 mussels to 2 inches (5 cm) boiling water. Cover and cook over medium heat until shells open, from 6 to 8 minutes. Discard any that don't open. Drain off liquid. Cool mussels in shells; add to soup.

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