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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Reviews (1)

18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
07/29/2008
Hi, Is there a way to get nutritional information like in the magazine? Thanks