Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp Recipe

Name: Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sherry vinegar; 1/2 cup water; 2 tablespoons coriander seeds; 1 tablespoon black peppercorns; 1/2 teaspoon whole cloves; 1/2 teaspoon red pepper flakes; 1/2 pound shelled colossal shrimp, tails intact; 5 sprigs fresh mint; 5 sprigs fresh cilantro; 5 large vine-ripened tomatoes, chopped; 1 small red onion, chopped; 1 (1-inch) piece fresh ginger root, peeled and minced; 1 cup coconut milk; 1 large vine-ripened tomato, whole; 2 tablespoons chopped fresh cilantro leaves

Servings: persons

2 cups sherry vinegar
1/2 cup water
2 tablespoons coriander seeds
1 tablespoon black peppercorns
1/2 teaspoon whole cloves
1/2 teaspoon red pepper flakes
1/2 pound shelled colossal shrimp, tails intact
5 sprigs fresh mint
5 sprigs fresh cilantro
5 large vine-ripened tomatoes, chopped
1 small red onion, chopped
1 (1-inch) piece fresh ginger root, peeled and minced
1 cup coconut milk
1 large vine-ripened tomato, whole
2 tablespoons chopped fresh cilantro leaves

1
In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes.
2
Bring the mixture to a boil over medium-high heat.
3
Add the shrimp, mint, and cilantro.
4
Turn off the heat and allow to cool for 30 minutes.
5
Drain the shrimp.
6
Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth.
7
Season the mixture with salt and pepper.
8
Core the whole tomato and add to blender.
9
Pulse the blender 5 times, or until the tomato is coarsely chopped.
10
Transfer the gazpacho to the refrigerator to chill for at least 30 minutes.
11
Serve the soup in small chilled bowls with a shrimp on top.
12
Garnish with finely chopped cilantro.

173

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 2 cups sherry vinegar, 1/2 cup water, 2 tablespoons coriander seeds, 1 tablespoon black peppercorns, and more.

Yes, Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp 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.

Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp

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