Shrimp Gazpacho With Basil Croutons
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
In a blender or food processor purée half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeño
2
Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion
3
Stir in vinegar and salt and pepper to taste
4
(Chill gazpacho, covered, at least 3 hours and up to 1 day
5
) In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through
6
Transfer shrimp with a slotted spoon to a bowl and cool
7
(Shrimp may be cooked 1 day ahead and chilled, covered
8
) Chop shrimp and stir into gazpacho
9
Before serving, thin gazpacho with ice water and top with croutons and garnish
10
In a blender or food processor purée half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeño
11
Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion
12
Stir in vinegar and salt and pepper to taste
13
(Chill gazpacho, covered, at least 3 hours and up to 1 day
14
) In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through
15
Transfer shrimp with a slotted spoon to a bowl and cool
16
(Shrimp may be cooked 1 day ahead and chilled, covered
17
) Chop shrimp and stir into gazpacho
18
Before serving, thin gazpacho with ice water and top with croutons and garnish
19
For basil croutons: In a blender or small food processor purée basil and oil and season with salt and pepper to taste
20
Preheat oven to 350°F
21
On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp
22
Season croutons with salt and pepper
23
(Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place
24
) Makes about 2 cups
25
In a blender or small food processor purée basil and oil and season with salt and pepper to taste
26
Preheat oven to 350°F
27
On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp
28
Season croutons with salt and pepper
29
(Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place
30
) Makes about 2 cups