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Shrimp Gazpacho

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    This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.
    Everyday Food, June 2005
    • Prep Time 25 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon olive oil
    • 1 pound medium shrimp, peeled and deveined, tails removed
    • Coarse salt and ground pepper
    • 6 plum tomatoes, chopped (about 3 cups)
    • 1/2 small red onion, chopped
    • 2 garlic cloves, chopped
    • 1/2 cucumber, peeled and chopped
    • 1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
    • 1 1/2 cups tomato juice
    • 2 tablespoons red-wine vinegar

    Directions

    1. In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
    2. In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
    3. To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

    Cook's Note

    To prepare shrimp, peel, and remove tails. To devein, make a shallow incision down middle of back with a sharp knife; scrape (or pull) out dark vein.

    Recipe Reviews

    • 2bikegirl
      29 Jul, 2008

      Hi,
      Is there a way to get nutritional information like in the magazine?
      Thanks

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