Legal Seafood Golden Gazpacho with Shrimp
Gazpacho Soup
2 1/4 cups fish stock
1 cup plain dried bread crumbs
1/2 cup packed fresh basil leaves
3/4 cup packed cilantro leaves
2 tablespoons fresh thyme leaves
2 large garlic cloves, quartered
2 large yellow tomatoes, seeded and cut into 1 1/2-inch chunks
1 large yellow bell pepper, seeded and cut into 1 1/2-inch chunks
1 cup diced Vidalia onions
2 medium cucumbers, peeled, seeded and cut into large dice
1 medium chayote squash, peeled and cut into large dice
3 ounces olive oil
2 tablespoons champagne vinegar
1 tablespoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
Vegetable and Seafood Garnish
3 tablespoons 1/4-inch-diced yellow tomatoes
3 tablespoons 1/4-inch-diced yellow bell peppers
3 tablespoons 1/4-inch-diced cucumbers
3 tablespoons 1/4-inch-diced chayote squash
6 cooked large cocktail shrimp (21 to 25 count), tail off
6 sprigs cilantro
To make soup: Place fish stock in a large bowl. Add bread crumbs and
stir well. Let crumbs soak about 5 minutes.
Meanwhile, in a food processor fitted with metal blade, process
basil, cilantro and thyme leaves until finely chopped. Transfer half
of mixture onto a piece of wax paper. Set aside.
Add half of soaked crumbs and half of prepped garlic, tomatoes,
peppers, onions, cucumbers and squash to work bowl and process until
semi-smooth. With motor running, slowly add half the oil, then half
the vinegar, salt, pepper and cayenne pepper. Continue processing
until mixture is as smooth as possible. You aren't going to strain
this, so it is important that the texture is super-smooth. You can't
overdo it.
Transfer this batch to a nonreactive large mixing bowl and repeat
with remaining ingredients including remaining herbs. Stir two
batches together well, cover and refrigerate for several hours or
even overnight. It should be thoroughly chilled.
To garnish: Toss together all diced vegetables. Ladle gazpacho into
6 chilled soup bowls. Divide vegetable garnish on top of each along
with a shrimp and a sprig of cilantro in the center.
Makes 6 servings.
Per serving: 315 calories, 48 percent calories from fat, 18 grams
protein, 24 grams carbohydrates, 3 grams total fiber, 17 grams total
fat, 3 grams saturated fat, 111 milligrams cholesterol, 1,370
milligrams sodium |