Soup

Gazpacho with Lemon Pepper Shrimp

Ingredients:

5 ripe tomatoes

2 -28 oz. cans peeled whole tomatoes

2 limes juiced

1 tbsp Worcestershire

1 tbsp freshly grated horse radish

2 tsp hot sauce

1/2 tsp salt

3/4 tsp cumin

3 tbsp olive oil

3 garlic cloves finely minced

2 tbsp balsamic vinegar

1/2 tsp black truffle oil

1/2 tsp cayenne

3/4 tsp harissa

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15 large shrimp – peeled, deveined and tail on

1 lemon zested and juiced

3/4 tsp dried thyme

Splash of olive oil

3/4 tsp cayenne pepper

Instructions:

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 2 cans of whole tomatoes.

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Add Worcestershire sauce, balsamic vinegar, horse radish, garlic, olive oil, truffle oil, cayenne, harissa, salt, cumin, lime juice and hot sauce.

Add cucumber, peppers, and onion.

Take 2/3 of the soup and purée in a blender for 30 to 40 seconds. Stir back into remaining soup.

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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 and chopped cherry tomatoes.

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This soup is best soup very cold.  It was perfect for the 80 plus degree weather we had on Sunday.

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