Shrimp Gazpacho
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Tomato Juice1 cup
Clam Juice (bottled)3 tbsps
Red Wine Vinegar2 tbsps
Olive Oil2 tbsps
Lemon Juice (fresh)2 tbsps
Basil (chopped fresh)2 tbsps
Parsley (chopped fresh)2.5 tsps
Old Bay SeasoningDirections:
1
Blanch tomatoes in large pot of boiling water 30 seconds
2
Drain
3
Refresh under cold running water
4
Peel tomatoes
5
Halve tomatoes crosswise
6
Working over small bowl, squeeze gently to extract seeds
7
Discard seeds
8
Transfer tomatoes to processor
9
Blend until coarsely pureed
10
Transfer tomatoes to large bowl
11
Stir in all remaining ingredients
12
Season gazpacho to taste with salt and pepper
13
Chill until cold, about 2 hours
14
(Can be made 1 day ahead
15
Cover and keep refrigerated
16
) Serve cold
17
Blanch tomatoes in large pot of boiling water 30 seconds
18
Drain
19
Refresh under cold running water
20
Peel tomatoes
21
Halve tomatoes crosswise
22
Working over small bowl, squeeze gently to extract seeds
23
Discard seeds
24
Transfer tomatoes to processor
25
Blend until coarsely pureed
26
Transfer tomatoes to large bowl
27
Stir in all remaining ingredients
28
Season gazpacho to taste with salt and pepper
29
Chill until cold, about 2 hours
30
(Can be made 1 day ahead
31
Cover and keep refrigerated
32
) Serve cold