A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse Recipe

Name: A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic; 5 small tomatoes (about 1 pound), cored and quartered; 1 small red bell pepper, stem and seeds removed, quartered; 1 small cucumber, ends trimmed and quartered lengthwise; 1 medium-size onion, peeled and quartered; 2 tablespoons best-quality red-wine vinegar; Salt and freshly ground pepper to taste; 1 medium-size zucchini, quartered; 1/4 cup heavy cream, preferably not ultra-pasteurized; Salt and freshly ground black pepper to taste; 20 large, peeled prawns or 30 to 35 shrimp; 1 tablespoon extra-virgin olive oil

Servings: persons

1 clove garlic
5 small tomatoes (about 1 pound), cored and quartered
1 small red bell pepper, stem and seeds removed, quartered
1 small cucumber, ends trimmed and quartered lengthwise
1 medium-size onion, peeled and quartered
2 tablespoons best-quality red-wine vinegar
Salt and freshly ground pepper to taste
1 medium-size zucchini, quartered
1/4 cup heavy cream, preferably not ultra-pasteurized
Salt and freshly ground black pepper to taste
20 large, peeled prawns or 30 to 35 shrimp
1 tablespoon extra-virgin olive oil

1
Prepare the gazpacho: In the bowl of a food processor fitted with a metal blade, mince the garlic.
2
Add the remaining ingredients, process until thoroughly blended and season to taste with salt and pepper.
3
The soup will be fairly thick.
4
Refrigerate until just before serving.
5
The soup should be consumed the day it is made.
6
Prepare the mousse: Just before the soup is to be served, bring a small pot of water to the boil.
7
In the bowl of a food processor fitted with a metal blade, finely chop the zucchini.
8
Blanche the zucchini for several minutes in the boiling water, drain and rinse with cold water to retain the green color.
9
Whip the cream until quite stiff, then fold the zucchini into the cream.
10
Season to taste with salt and pepper.
11
Brush the prawns with oil and broil or grill just until they are opaque and still resilient but not too firm, about two minutes on each side.
12
To serve, fill four chilled, shallow soup bowls with the gazpacho.
13
Arrange five prawns in a circle on top of the soup.
14
With a melon baller (or pastry bag and large round tip), form the zucchini mousse into rounds and arrange them in between the prawns.
15
Serve immediately.
16
If any zucchini mousse remains, pass it in a small bowl for additional servings.

617

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 clove garlic, 5 small tomatoes (about 1 pound), cored and quartered, 1 small red bell pepper, stem and seeds removed, quartered, 1 small cucumber, ends trimmed and quartered lengthwise, and more.

Yes, A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse

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