Golden Gazpacho With Chilies and Shrimp Recipe

Name: Golden Gazpacho With Chilies and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons finely chopped fresh chilies, preferably serrano although jalapenos could be used, stems and seeds removed; 3/4 cup rich chicken broth; 1/4 teaspoon saffron threads; 2 tablespoons freshly squeezed lime juice; 2 pounds yellow tomatoes, about six; 3 tablespoons finely chopped yellow pepper; 5 tablespoons peeled, finely chopped cantaloupe; 5 tablespoons peeled, seeded, chopped papaya; 5 tablespoons peeled, seeded, chopped mango; 1/2 cup peeled, seeded, finely diced cucumber; 5 tablespoons peeled, finely diced jicama, optional, (see note); 2 tablespoons finely chopped scallions; Salt to taste, if desired; 1 pound cooked, peeled small shrimp; 1 tablespoon finely chopped fresh coriander

Servings: persons

1 1/2 teaspoons finely chopped fresh chilies, preferably serrano although jalapenos could be used, stems and seeds removed
3/4 cup rich chicken broth
1/4 teaspoon saffron threads
2 tablespoons freshly squeezed lime juice
2 pounds yellow tomatoes, about six
3 tablespoons finely chopped yellow pepper
5 tablespoons peeled, finely chopped cantaloupe
5 tablespoons peeled, seeded, chopped papaya
5 tablespoons peeled, seeded, chopped mango
1/2 cup peeled, seeded, finely diced cucumber
5 tablespoons peeled, finely diced jicama, optional, (see note)
2 tablespoons finely chopped scallions
Salt to taste, if desired
1 pound cooked, peeled small shrimp
1 tablespoon finely chopped fresh coriander

1
Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender.
2
Blend thoroughly.
3
Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
4
Drop the tomatoes into a basin of boiling water and let stand 12 seconds.
5
Drain immediately.
6
Peel the tomatoes and discard the peel and stems.
7
Cut the tomatoes crosswise in half and remove the seeds.
8
Cut the tomato flesh into very small dice.
9
There should be about two cups.
10
Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl.
11
Add the chili and broth mixture and stir to blend.
12
Add salt to taste.
13
There should be about four cups.
14
Refrigerate at least one hour.
15
Cut each shrimp crosswise in half.
16
There should be about 1 1/4 cups.
17
Roll the shrimps in chopped coriander.
18
Spoon equal portions of the soup into four to six chilled soup bowls.
19
Garnish each bowl with equal portions of the shrimp.

249

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: 1 1/2 teaspoons finely chopped fresh chilies, preferably serrano although jalapenos could be used, stems and seeds removed, 3/4 cup rich chicken broth, 1/4 teaspoon saffron threads, 2 tablespoons freshly squeezed lime juice, and more.

Yes, Golden Gazpacho With Chilies and 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.

Golden Gazpacho With Chilies and Shrimp

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