crusts removed 1/4 cup red wine vinegar 1/3 cup olive oil 1 teaspoon ground cumin 2 1/2 cups tomato juice 2 pounds tomatoes :
peel, seed, chop 2/3 cup red bell pepper
minced 2/3 cup green bell pepper :
minced 1/3 cup scallion
minced 1 each cucumber :
minced 1/2 cup red onion
minced 1/2 pound shrimp :
peeled and deveined 1/4 cup fresh mint -- or cilantro 1. Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board). 2. Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato juice in a blender until smooth. 3. In a large bowl, combine the blender mixture with the remaining tomato juice and the vegetables; chill the mixture for at least 3 hours. It can be thinned to desired consistency with ice cold water before serving. 4. Cook shrimp until just opaque in boiling, salted water, then plunge into cold water. Add shrimp to individual bowls to serve along with a generous sprinking of mint.
How To make Spicy Gazpacho with Shrimp's Videos
In the Kitchen with Ken: Shrimp Gazpacho
Shrimp Gazpacho 1-quart cooked and peeled tomatoes with juice 1/2-green bell pepper 1/2-yellow bell pepper 1 cucumber 1/2-vidila onion 3 garlic cloves 1 teaspoon crushed red pepper Sea salt Fresh ground pepper 1/2 pound shrimp.
Pair This Gazpacho with Shrimp Skewers
Butch Milbrandt of Milbrandt Vineyards creates a Gazpacho and shrimp skewer dish that is sure to please those ultra picky guests. Pair with a beatiful Chardonnay and you'll be the envy of those know-it-all foodies. Also, Lisa Milbrandt puts together another gorgeous table setting using vibrant colors and stunning centerpieces. Go to milbrandtvineyards.com for special wine promotions and case discounts.
In the Kitchen with Ken: Shrimp Gazpacho
Shrimp Gazpacho
For soup
1 quart (6 to 8) cooked and peeled tomatoes with juice
1/2 green bell pepper
1/2 yellow bell pepper
1 cucumber
1/2 vidalia onion
3 garlic cloves
1 teaspoon crushed red pepper
Sea salt
Fresh ground pepper
For shrimp
1/2 pound shrimp
Old Bay seasoning
Prepare tomatoes by boiling them until the peel is easy to pull off. (You also could use a store-bought quart of peeled tomatoes.) Once tomatoes are ready, dice up peppers, cucumber (remove seeds), onion and garlic. Combine all ingredients in blender along with seasoning and blend. Pour gazpacho into a bowl and let sit in the refrigerator for a few hours to let the flavors come together. While gazpacho chills, prepare shrimp.
Peel and devein shrimp, then cook in boiling water with a little Old Bay for 3-4 minutes and set aside. Once gazpacho is chilled, serve cold with shrimp on top.
Mango Gazpacho with Spicy Shrimp Part 2
Hot and Sour Prawn Soup | Gordon Ramsay
Gordon Ramsay's recipe for hot and sour prawn soup for Cookalong Live.
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Chilled Shrimp Gazpacho: Soup's On #15
If you've never had a cold soup before, this is a great one to try! It's fresh, has incredible flavor and is perfect for dinner on a warm night.