Golden Gazpacho With Chilies and Shrimp

1. 1

   Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender.

2. 2

   Blend thoroughly.

3. 3

   Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.

4. 4

   Drop the tomatoes into a basin of boiling water and let stand 12 seconds.

5. 5

   Drain immediately.

6. 6

   Peel the tomatoes and discard the peel and stems.

7. 7

   Cut the tomatoes crosswise in half and remove the seeds.

8. 8

   Cut the tomato flesh into very small dice.

9. 9

   There should be about two cups.

10. 10

    Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl.

11. 11

    Add the chili and broth mixture and stir to blend.

12. 12

    Add salt to taste.

13. 13

    There should be about four cups.

14. 14

    Refrigerate at least one hour.

15. 15

    Cut each shrimp crosswise in half.

16. 16

    There should be about 1 1/4 cups.

17. 17

    Roll the shrimps in chopped coriander.

18. 18

    Spoon equal portions of the soup into four to six chilled soup bowls.

19. 19

    Garnish each bowl with equal portions of the shrimp.

* Per serving · 4 servings · Values may vary.