Tom's Shrimp Gazpacho | Celia's Gourmet Foods Cookbook

Tom's Shrimp Gazpacho

SEAFOOD 87 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Shrimp Gazpacho
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Shrimp Gazpacho

Ingredients

Directions

  1. Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
  2. Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
  3. Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the pureed mixture.
  4. Cover and refrigerate for 3 hours or until the soup is cold.
  5. Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
  6. This soup may also be served hot. Pour all of the pureed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling.

Tom's Shrimp Gazpacho



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Shrimp Gazpacho

Ingredients

Directions

  1. Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl.
  2. Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste.
  3. Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the pureed mixture.
  4. Cover and refrigerate for 3 hours or until the soup is cold.
  5. Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired.
  6. This soup may also be served hot. Pour all of the pureed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling.

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