Spicy Gazpacho With Shrimp

Recipe Ingredients

2		Garlic cloves
1 teaspoon	5ml	Salt
1 1/2 cups	355ml	Small-torn crustless white bread
1/4 cup	59ml	Red-wine vinegar
1/3 cup	78ml	Olive oil
1 teaspoon	5ml	Ground cumin
2 1/2 cups	592ml	Tomato juice
2 lbs	908g / 32oz	Tomatoes - peeled, seeded,
		And minced - (abt 3 cups)
2/3 cup	97g / 3.4oz	Finely-chopped green bell pepper
2/3 cup	97g / 3.4oz	Finely-chopped red bell pepper
1/3 cup	30g / 1.1oz	Minced scallion
1		Cucumber - peeled, seeded,
		And minced
1/3 cup	20g / 0.7oz	Minced red onion
1/4 cup	23g / 0.8oz	Minced fresh parsley or mint, or a
		Combination
		Hot pepper sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Accompaniment
1/2 lb	227g / 8oz	Shrimp - (abt 15) - peeled, deveined,
		And cooked
		Croutons

Recipe Instructions

On a work surface mince and mash the garlic with the salt until a paste is formed. In a blender combine garlic paste, bread, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth. In a large bowl combine well the bread mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining 1 1/2 cups tomato juice, and chill the soup, covered, for three hours, or until it is very cold.

Thin the soup with one cup ice water, or enough to obtain the desired consistency, add the parsley, hot pepper sauce, and salt and black pepper to taste, and serve the soup with the shrimp and croutons.

This recipe yields 9 cups.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9156)

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