SHRIMP GAZPACHO WITH BASIL CROUTONS

Shrimp Gazpacho with Basil Croutons image

Categories Soup/Stew Blender Shellfish Tomato Quick & Easy Lunch Basil Shrimp Cucumber Summer Chill Gourmet

Yield Makes about 6 cups, serving 4 as a first course

Number Of Ingredients 16

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Ingredients

2 pounds vine-ripened large tomatoes (about 5), chopped
1 red bell pepper, chopped (about 1 cup)
1/2 cup peeled, seeded, and finely chopped cucumber
1/4 cup finely chopped red onion
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon ground cumin
1 fresh jalapeño chili, chopped fine (wear rubber gloves)
1/2 pound vine-ripened cherry tomatoes, quartered
2 tablespoons red-wine vinegar, or to taste
1/2 pound small to medium shrimp, shelled and, if desired, deveined
1/4 to 1/2 cup ice water for thinning gazpacho
For basil croutons:
3/4 cup packed fresh basil leaves, washed well and spun dry
3 tablespoons extra-virgin olive oil
4 slices firm white sandwich bread, cut into 1/2-inch cubes (about 3 cups)
Garnish if desired: finely diced cucumber and red bell pepper and chopped fresh basil leaves

Steps:

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. Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion. Stir in vinegar and salt and pepper to taste. (Chill gazpacho, covered, at least 3 hours and up to 1 day.)
In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. (Shrimp may be cooked 1 day ahead and chilled, covered.) Chop shrimp and stir into gazpacho.
Before serving, thin gazpacho with ice water and top with croutons and garnish.
For basil croutons:
In a blender or small food processor purée basil and oil and season with salt and pepper to taste.
Preheat oven to 350°F.
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. Season croutons with salt and pepper. (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.) Makes about 2 cups.

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Tuli Roy

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This gazpacho sounds like the perfect summer soup. I'll definitely be giving it a try.

Asim Gondal

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I can't wait to try this recipe. It looks delicious.

Stizzy 254

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This recipe is a great way to use up leftover shrimp.

Adan Quintero

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This is the best gazpacho I've ever had. It's so flavorful and refreshing.

Sajjad Jamali

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I made this gazpacho for a party, and it was a huge hit. Everyone loved it.

heueie

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This recipe is a keeper! I'll definitely be making it again.

neil adair

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I'm not a big fan of gazpacho, but this recipe changed my mind. It's so flavorful and refreshing.

Angel Vanity

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The shrimp gazpacho was a bit too spicy for me, but my husband loved it.

MALIK KURRAM

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This was my first time making gazpacho, and it turned out great! I followed the recipe exactly, and it was delicious.

Angie Gurrola

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I love this recipe! It's so easy to make and it's always a hit with my family.

Mizeck Kapapa

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This shrimp gazpacho is a refreshing and flavorful summer soup. The combination of shrimp, tomatoes, cucumbers, and basil is perfect, and the croutons add a nice crunch.

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