Spiced Tomato Gazpacho With Lemon Pickled Shrimp Recipes

SHRIMP GAZPACHO

Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

MANGO GAZPACHO WITH PICKLED SHRIMP

Mango Gazpacho with Pickled Shrimp image

Provided by Allen Susser

Categories Soup/Stew Blender Citrus Fish Fruit Ginger Herb Onion Pepper Vegetable Freeze/Chill Mango Shrimp Chill Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 24

Ingredients

Pickled shrimp
2 1/2 cups water
1/2 cup unseasoned rice vinegar
2 whole star anise*
1 1/2 tablespoons pickling spice
1 tablespoon minced lemongrass
1 1/2 tablespoons coarse kosher salt
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 1/2 teaspoons minced jalapeño chile
12 uncooked medium shrimp (about 8 ounces), peeled, deveined
Gazpacho
2 large ripe mangoes, peeled, pitted
1 small green apple, peeled, chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tablespoon fresh lime juice
2 teaspoons chopped peeled fresh ginger
1 large jalapeño chile, seeded, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
4 fresh cilantro sprigs
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Steps:

For pickled shrimp:
Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
For gazpacho:
Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.

SHRIMP GAZPACHO

Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SPICED TOMATO GAZPACHO WITH LEMON PICKLED SHRIMP

Spiced Tomato Gazpacho with Lemon Pickled Shrimp image

The beauty of this flavorful soup is how fast it comes together, but it tastes like you stood over the stove for hours. Both fresh tomatoes and shrimp are perfect here, but you can honestly use canned tomatoes and frozen shrimp and still get a delicious result. It will be our little secret!

Provided by Carla Hall

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 30

Ingredients

4 large tomatoes, stemmed (or one 28-ounce can whole peeled tomatoes with their juices), roughly chopped
1/2 hot house cucumber, peeled and roughly chopped
1 small jalapeno, roughly chopped
1/4 red onion, chopped
1 clove garlic
1/2 small fennel bulb, roughly chopped
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon sugar
1 tablespoon sherry vinegar
Juice of 1/2 lemon
1 celery rib, diced
1/2 small green or red bell pepper, diced, plus more if desired
1/2 small red onion, diced
1/4 cup cherry tomatoes, halved
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons sliced scallions (sliced on the bias)
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Lemon Pickled Shrimp (recipe follows)
Kosher salt
2 tablespoons plus 1/4 cup fresh lemon juice
1 pound medium shrimp, peeled, deveined and tails removed (thawed, if frozen)
1/2 sweet onion, thinly sliced
2 lemons, thinly sliced
1/4 cup sherry vinegar
1/4 cup olive oil
1 teaspoon celery seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper

Steps:

To make the gazpacho: Working in batches, put the tomatoes, cucumber, jalapeno, red onion, and garlic in a food processor or blender and purée until smooth. Transfer each batch to a large bowl. Strain through a sieve placed over another large bowl and gently push the gazpacho through with a rubber spatula or wooden spoon to remove any remaining solids. The gazpacho can be chilled at this point until ready to serve, for up to 2 days, but it can also be served at room temperature.
To make the garnish: Toss the celery, bell pepper, red onion, tomatoes, parsley, scallions, lime zest, and half the lime juice in a large bowl. Add salt and pepper to taste and set aside.
Stir the fennel, smoked paprika, salt, sugar, sherry vinegar, lemon juice, and remaining lime juice into the gazpacho, then add salt and pepper to taste. Divide the gazpacho evenly among bowls, place a large spoonful of the garnish in the center of each, then top each with 3 or 4 whole Lemon Pickled Shrimp and some of the pickled lemons and onions. For a variation, chop the Lemon Pickled Shrimp and toss with the garnish, then mound in the center of each bowl. Serve immediately.
Fill a large pot with 5 cups of water, add 1 tablespoon salt and the 2 tablespoons lemon juice, and bring to a boil; add the shrimp and cook until pale pink and slightly firm, about 1 minute.
Meanwhile, prepare a large bowl of ice water. Immediately transfer the shrimp to the ice water to stop the cooking. Drain thoroughly, then toss the shrimp in another large bowl with the onion, lemons, lemon juice, sherry vinegar, olive oil, spices and 1/2 teaspoon salt until completely coated; let marinate at room temperature for 20 minutes, or in the refrigerator for up to overnight. Serve with the gazpacho as outlined above.

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