Shrimp Gazpacho

Name: Shrimp Gazpacho
Yield: Serves 4
Ingredients: 1 tablespoon olive oil; 1 pound medium shrimp, peeled and deveined, tails removed (see note below); Coarse salt and fresh ground pepper; 6 plum tomatoes, chopped (about 3 cups); 1/2 small red onion, chopped; 2 garlic cloves, chopped; 1/2 cucumber, peeled and chopped; 1/2 cup finely chopped jarred roasted bell peppers (we used both red and yellow peppers); 1 1/2 cups tomato juice; 2 tablespoons red-wine vinegar

December 14, 2011

Gazpacho is traditionally made by adding olive oil to vegetable purée; in this light version, we left out the oil and used only a small amount to cook the shrimp.

Recipe information

Yield
Serves 4

Ingredients

1 tablespoon olive oil

1 pound medium shrimp, peeled and deveined, tails removed (see note below)

Coarse salt and fresh ground pepper

6 plum tomatoes, chopped (about 3 cups)

1/2 small red onion, chopped

2 garlic cloves, chopped

1/2 cucumber, peeled and chopped

1/2 cup finely chopped jarred roasted bell peppers (we used both red and yellow peppers)

1 1/2 cups tomato juice

2 tablespoons red-wine vinegar

Preparation

Step 1
In a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom of the pan. Season the shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with the remaining shrimp (reduce the heat if browning too quickly).
Step 2
In a food processor, combine the tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add the tomato juice and vinegar; process until smooth. Season with salt and pepper.
Step 3
To serve, divide the tomato mixture among the bowls; top with the shrimp and the remaining roasted peppers.
Deveining Shrimp
Step 4
Peel the shrimp and remove the tail. Make a shallow incision down the middle of the back with a sharp knife; scrape (or pull) out the dark vein.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsCold Soup Soup Soup/Stew Gazpacho Shrimp Shellfish Seafood Plum Tomato Tomato Vegetable Cucumber Starter Dinner Dairy Free Gluten Free Nut Free Quick Easy Food Processor Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Deveining Shrimp

Step 4

Recipe notes