Spicy Gazpacho With Shrimp
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
41
Spice
38
Sweetness
60
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tsp
Salt1 cup
Wine Vinegar (red-)1 cup
Olive Oil1 tsp
Ground Cumin2.5 cups
Tomato Juice1 cup
Red Onion (minced)1 cup
Parsley (minced fresh)Directions:
1
On a work surface mince and mash the garlic with the salt until a paste is formed
2
In a blender combine garlic paste, bread, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth
3
In a large bowl combine well the bread mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining 1 1/2 cups tomato juice, and chill the soup, covered, for three hours, or until it is very cold
4
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