SPICED TOMATO GAZPACHO WITH LEMON PICKLED SHRIMP
The beauty of this flavorful soup is how fast it comes together, but it tastes like you stood over the stove for hours. Both fresh tomatoes and shrimp are perfect here, but you can honestly use canned tomatoes and frozen shrimp and still get a delicious result. It will be our little secret!
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 30
Steps:
- To make the gazpacho: Working in batches, put the tomatoes, cucumber, jalapeno, red onion, and garlic in a food processor or blender and purée until smooth. Transfer each batch to a large bowl. Strain through a sieve placed over another large bowl and gently push the gazpacho through with a rubber spatula or wooden spoon to remove any remaining solids. The gazpacho can be chilled at this point until ready to serve, for up to 2 days, but it can also be served at room temperature.
- To make the garnish: Toss the celery, bell pepper, red onion, tomatoes, parsley, scallions, lime zest, and half the lime juice in a large bowl. Add salt and pepper to taste and set aside.
- Stir the fennel, smoked paprika, salt, sugar, sherry vinegar, lemon juice, and remaining lime juice into the gazpacho, then add salt and pepper to taste. Divide the gazpacho evenly among bowls, place a large spoonful of the garnish in the center of each, then top each with 3 or 4 whole Lemon Pickled Shrimp and some of the pickled lemons and onions. For a variation, chop the Lemon Pickled Shrimp and toss with the garnish, then mound in the center of each bowl. Serve immediately.
- Fill a large pot with 5 cups of water, add 1 tablespoon salt and the 2 tablespoons lemon juice, and bring to a boil; add the shrimp and cook until pale pink and slightly firm, about 1 minute.
- Meanwhile, prepare a large bowl of ice water. Immediately transfer the shrimp to the ice water to stop the cooking. Drain thoroughly, then toss the shrimp in another large bowl with the onion, lemons, lemon juice, sherry vinegar, olive oil, spices and 1/2 teaspoon salt until completely coated; let marinate at room temperature for 20 minutes, or in the refrigerator for up to overnight. Serve with the gazpacho as outlined above.
COCONUT-TOMATO GAZPACHO WITH CORIANDER - MINT PICKLED SHRIMP
Provided by Aarti Sequeira
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Add the shrimp, mint, and cilantro. Turn off the heat and allow to cool for 30 minutes. Drain the shrimp.
- Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth. Season the mixture with salt and pepper. Core the whole tomato and add to blender. Pulse the blender 5 times, or until the tomato is coarsely chopped. Transfer the gazpacho to the refrigerator to chill for at least 30 minutes.
- Serve the soup in small chilled bowls with a shrimp on top. Garnish with finely chopped cilantro.
SPICY GAZPACHO WITH SHRIMP AND MUSSELS
Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Using a paring knife, score nonstem end of each tomato with shallow hatch mark. Blanch tomatoes in boiling water for 30 to 60 seconds, until skin peels easily. Transfer tomatoes to a bowl of ice water. Peel and halve them after they cool. Remove and discard most of the seeds, without wasting pulp.
- Place tomatoes in the jar of a blender, and add garlic and half of 1 jalapeno. Blend mixture, working in batches if necessary, until smooth. Season mixture with lime juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Transfer to refrigerator, and chill.
- Meanwhile, combine shallot, white wine, and 2 cups water in a large skillet. Bring mixture to a boil, and add mussels. Cover skillet, and let mussels cook until shells open, about 2 minutes. Using a slotted spoon, transfer mussels from skillet to a bowl. Cool slightly, cover with plastic, and refrigerate.
- Return skillet to heat, and bring to a simmer. Add shrimp, and poach until shrimp are pink and cooked through, about 1 1/2 minutes. Transfer shrimp from poaching liquid to a bowl, let cool slightly, and refrigerate.
- Dice the remaining 1 1/2 jalapeno peppers. Slice yellow cherry tomatoes in half.
- Adjust seasoning of chilled tomato puree with salt and pepper. Stir in chopped jalapenos, cucumbers, red onion, and sliced cherry tomatoes. Ladle soup into bowls. Divide seafood among bowls. Sprinkle each bowl with chopped cilantro, and serve.
HEIRLOOM TOMATO GAZPACHO
Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
SHRIMP GAZPACHO
This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.
Provided by Dawn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g
SHRIMP GAZPACHO
Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
WHITE GAZPACHO WITH PRESERVED LEMON
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut 3 of the cucumbers, 3 of the zucchini and 3 of the scallions into large pieces. Finely dice the remaining cucumber and zucchini and thinly slice the remaining scallion; set aside.
- Place the large pieces of cucumber, zucchini and scallion in a blender with half the onion and all the garlic. Blend until smooth, stopping to scrape the sides of the jar. Add the bread, slivered almonds, lemon juice and salt and blend until smooth.
- Scrape the mixture into a large bowl and stir in the remaining cucumber, zucchini, scallion and onion and the preserved lemon. Refrigerate until cold. Divide the soup among 4 bowls and garnish with the lemon zest, mint and almonds. Serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 566 milligrams, Sugar 10 grams, TransFat 0 grams
MANGO GAZPACHO WITH PICKLED SHRIMP
Steps:
- For pickled shrimp:
- Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
- For gazpacho:
- Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
- Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.
GAZPACHO WITH LOBSTER AND SHRIMP
Provided by Matt Lee And Ted Lee
Categories dinner, quick, soups and stews, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
- To serve, slice lobster tails into 1/4-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.
SHRIMP GAZPACHO
Steps:
- Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
- Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.
SPICY GAZPACHO
Steps:
- Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
- Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.
GAZPACHO SALAD WITH SHRIMP
I serve this gazpacho salad as a main dish, either cold or at room temperature. It's especially great on a warm summer day.
Provided by Amy Brolsma
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until crisp-tender, about 3 minutes. Drain and rinse in ice cold water; drain well.
- Combine steamed asparagus, shrimp, cucumber, tomatoes, bell pepper, onion, and basil in a large bowl.
- Combine tomato juice, vinegar, oil, garlic, sugar, hot sauce, salt, and pepper in a small bowl. Stir dressing with a whisk until well blended. Pour over shrimp mixture and toss well. Divide greens among 4 plates and top each with 2 cups of the shrimp salad.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 221.3 mg, Fat 5.3 g, Fiber 6.5 g, Protein 29.5 g, SaturatedFat 0.9 g, Sodium 374.1 mg, Sugar 9 g
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