Gazpacho with Lemon Pepper Shrimp
110kcal
Ingredients
- 5 very large ripe tomatoes
- 1 28 oz can peeled whole tomatoes for extra juice
- 2 small cucumbers peeled, seeds removed and diced
- 1 large green pepper washed, seeds removed and diced
- 1 medium red onion peeled and diced
- 2 limes juiced
- 1 tbsp Worchestershire sauce
- 1 tbsp fresh grated horse radish
- 2 tsp hot sauce
- 1/2 tsp salt
- 3/4 tsp cumin
- 3 tbsp olive oil
- 3 cloves garlic peeled and finely minced
- 2 tbsp sherry vinegar
- 1/2 tsp black truffle oil
- 1/2 tsp cayenne
- 3/4 tsp harissa
Shrimp
- 15 shrimp peeled, deveined, and tail on
- 1 lemon zested and juiced
- 3/4 tsp dried thyme
- 1 splash olive oil
- 3/4 tsp cayenne pepper
Method
- Score tomatoes at the bottom in a x shape and dunk in boiling water for 15 to 20 seconds. Dip in ice water and peel. Cut into chunks and strain, mashing through a sieve with the back of a spoon. Discard the pulp and seeds
- Repeat with canned tomatoes
- Peel cucumbers. Halve and remove seeds. Dice. Set aside 1/2 cup
- Peel onion. Dice. Set aside 1/4 cup
- Wash peppers and dry. Remove seeds and dice. Set aside 1/4 cup
- Put tomato mixture into blender and start blending slowly
- Add Worcestershire sauce, balsamic vinegar, horse radish, garlic, olive oil, truffle oil, cayenne, harissa, salt, cumin, lime juice and hot sauce and blend on high speed
- Add cucumber, peppers, and onion (except for the reserved), pulse 3 to 5 times to mix
- Pour out 1/3 of the soup. Take the remaining 2/3 and purée in a blender on high for 30 to 40 seconds. Stir back into remaining soup
- Put into the fridge for at least 2-3 hours (longer if possible)
- Before serving - Devein and peel shrimp, leaving tails on. Combine the zest and juice of one lemon with olive oil, thyme and cayenne pepper. Let sit for 10-15 minutes before broiling for 6 minutes
- I served with sour dough slices topped with mascarpone cheese, truffle oil and chopped cherry tomatoes
Nutrition
Calories110kcalCarbohydrates12gProtein4gFat6gSaturated Fat1gCholesterol28mgSodium282mgPotassium384mgFiber3gSugar5gVitamin A888IUVitamin C40mgCalcium54mgIron1mg
Notes
This soup is best soup very cold. It was perfect for the 80 plus degree weather we had on Sunday.
