Spicy gazpacho with shrimp

4 servings

Ingredients

Quantity Ingredient
2 Garlic cloves
1 teaspoon Salt
1½ cup White bread, crusts removed
And the bread torn into
small Pieces
¼ cup Red-wine vinegar
⅓ cup Olive oil
1 teaspoon Ground cumin
2½ cup Tomato juice
2 pounds Tomatoes, peeled, seeded,
And minced, about 3 cups
1 Green bell pepper, chopped
Fine, about 2/3 cup
1 Red bell pepper, chopped
Fine, about 2/3 cup
⅓ cup Minced scallion
1 Cucumber, peeled, seeded and
Minced
⅓ cup Minced red onion
¼ cup Minced fresh parsley or mint
Or a combination
Hot pepper sauce, to taste
Accompaniment:
½ pounds Shrimp (about 15) peeled,
Deveined and cooked
Croutons

Directions

On a work surface mince and mash the garlic with the salt until a paste is formed. In a blender combine garlic paste, bread, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth. In a large bowl combine well the bread mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining 1½ cups tomato juice, and chill the soup, covered, for three hours, or until it is very cold.

Thin the soup with one cup ice water, or enough to obtain the desired consistency, add the parsley, hot pepper sauce, and salt and black pepper to taste, and serve the soup with the shrimp and croutons.

Yield: 9 cups

COOKING LIVE SHOW #CL9156 Recipe courtesy of Gourmet Magazine

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