Shrimp Gazpacho

Name: Shrimp Gazpacho
Prep time: 25 min
Total time: 35 min
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); 0.5 small red onion, chopped; 2 garlic cloves, chopped; 0.5 cucumber, peeled and chopped; 0.5 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers); 1.5 cups tomato juice; 2 tablespoons red-wine vinegar

3.6

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

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.

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)
½ small red onion, chopped
2 garlic cloves, chopped
½ cucumber, peeled and chopped
½ cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
1 ½ cups tomato juice
2 tablespoons red-wine vinegar

Directions

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).
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.
To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

Cook's Notes

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.