Shrimp Gazpacho with Basil Croutons Recipe

Name: Shrimp Gazpacho with Basil Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds vine-ripened large tomatoes (about 5), chopped; 1 red bell pepper, chopped (about 1 cup); 1/2 cup peeled, seeded, and finely chopped cucumber; 1/4 cup finely chopped red onion; 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1 fresh jalapeno chili, chopped fine (wear rubber gloves); 1/2 pound vine-ripened cherry tomatoes, quartered; 2 tablespoons red-wine vinegar, or to taste; 1/2 pound small to medium shrimp, shelled and, if desired, deveined; 1/4 to 1/2 cup ice water for thinning gazpacho; 3/4 cup packed fresh basil leaves, washed well and spun dry; 3 tablespoons extra-virgin olive oil; 4 slices firm white sandwich bread, cut into 1/2-inch cubes (about 3 cups); Garnish if desired: finely diced cucumber and red bell pepper and chopped fresh basil leaves

Servings: persons

2 pounds vine-ripened large tomatoes (about 5), chopped
1 red bell pepper, chopped (about 1 cup)
1/2 cup peeled, seeded, and finely chopped cucumber
1/4 cup finely chopped red onion
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon ground cumin
1 fresh jalapeno chili, chopped fine (wear rubber gloves)
1/2 pound vine-ripened cherry tomatoes, quartered
2 tablespoons red-wine vinegar, or to taste
1/2 pound small to medium shrimp, shelled and, if desired, deveined
1/4 to 1/2 cup ice water for thinning gazpacho
3/4 cup packed fresh basil leaves, washed well and spun dry
3 tablespoons extra-virgin olive oil
4 slices firm white sandwich bread, cut into 1/2-inch cubes (about 3 cups)
Garnish if desired: finely diced cucumber and red bell pepper and chopped fresh basil leaves

1
In a blender or food processor puree half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeno.
2
Transfer puree to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion.
3
Stir in vinegar and salt and pepper to taste.
4
(Chill gazpacho, covered, at least 3 hours and up to 1 day.)
5
In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through.
6
Transfer shrimp with a slotted spoon to a bowl and cool.
7
(Shrimp may be cooked 1 day ahead and chilled, covered.)
8
Chop shrimp and stir into gazpacho.
9
Before serving, thin gazpacho with ice water and top with croutons and garnish.
10
In a blender or small food processor puree basil and oil and season with salt and pepper to taste.
11
Preheat oven to 350F.
12
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.
13
Season croutons with salt and pepper.
14
(Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.)

239

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 pounds vine-ripened large tomatoes (about 5), chopped, 1 red bell pepper, chopped (about 1 cup), 1/2 cup peeled, seeded, and finely chopped cucumber, 1/4 cup finely chopped red onion, and more.

Yes, Shrimp Gazpacho with Basil Croutons 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.

Shrimp Gazpacho with Basil Croutons

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