Featured in the photograph is the Gazpacho Soup. Tomorrow I plan on adding the shrimp with the meal. But tonight I’ll just have the soup by itself.
Gazpacho with Shrimp
Author: Dr. Mark Hyman
Recipe type: Main or Appetiser
The quintessential summer soup---gazpacho is best made when local tomatoes and vegetables are in season. If you make it in the wintertime, use ripe grape tomatoes. This gazpacho is easily made and can be refrigerated for up to a day in advance of serving.
- 4 cups diced tomatoes (about 4 large tomatoes)
- 1 cup diced red bell pepper (about 1 large pepper)
- ½ cup diced green bell pepper (about 1 small pepper)
- ½ cup diced red onion
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon minced garlic (about 3 medium cloves)
- ¾ cup finely chopped cilantro
- ¼ cup fresh lime juice
- 3 cups low-sodium tomato juice
- 1 teaspoon freshly ground black pepper
- ½ recipe Seared Butterflied Shrimp
- Extra-virgin olive oil, for drizzling
- 8 chives, cut in ½ inch pieces
- In a blender of food processor mix the tomatoes, red pepper, green pepper, onion, jalapeno pepper, cucumber, garlic, cilantro, lime juice, tomato juice and pepper until they are a souplike consistency. Refrigerate for at least 30 minutes before serving.
- For each serving slice 1 pan-seared shrimp into long strips and place the pieces overlapping on top of the gazpacho. Drizzle extra-virgin olive oil over the shrimp just before putting on the table. Garnish with the chive pieces.