SHRIMP GAZPACHO WITH BASIL CROUTONS
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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Sk JOGONNAT ROy
[email protected]Avoid this recipe at all costs! It's a complete disaster.
Royal Dede
[email protected]This is the worst shrimp gazpacho I've ever had. It's bland, watery, and the shrimp are rubbery.
Kelvin Slyzer
[email protected]I would not recommend this recipe. It's a waste of ingredients and time.
Ayaz55559 Ayaz55559
[email protected]This recipe is not worth your time. There are much better shrimp gazpacho recipes out there.
Barat Ali
[email protected]I followed the recipe exactly and it turned out terrible. The gazpacho was watery and the shrimp were overcooked.
bijoy pubg
[email protected]I found this recipe to be a bit bland. I added some extra spices and it turned out much better.
michelle andell
[email protected]This gazpacho was a bit too spicy for my taste, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili pepper next time.
Christian Hicks
[email protected]I'm not a big fan of shrimp, but I really enjoyed this gazpacho. The flavors were well-balanced and the shrimp added a nice briny flavor.
Abhishek YT
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The gazpacho is delicious and the shrimp and croutons add a nice touch.
drbas Mahr
[email protected]I made this for a party and it was a hit! Everyone loved the unique flavor of the shrimp gazpacho.
Abdulkayum Islam
[email protected]This was my first time making gazpacho and it was a success! The shrimp and basil croutons were a great addition.
Elaa Maraoui
[email protected]This gazpacho is so refreshing and perfect for a summer meal. I love the combination of shrimp and basil.
Ash Russell
[email protected]I followed the recipe exactly and it turned out great! The gazpacho was flavorful and the shrimp and croutons added a nice touch.
Kathy Walker
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. I'll definitely be making this again.
Hasan Harb
[email protected]I love gazpacho and this shrimp version is now my favorite! The addition of shrimp and basil croutons really takes it to the next level.
Bryson Hiza
[email protected]This shrimp gazpacho was a delightful surprise! The flavors of the shrimp, tomato, cucumber, and basil came together perfectly. It was so refreshing and flavorful.