My girlfriend made this for my mom, her family and myself last weekend. It was seriously so good that I'm still thinking/talking about it! I had never had gazpacho but I've heard of it. To me it never seems appealing but now I'm totally addicted!
Anyway, this is from Martha Stewart's Everyday Cookbook but I'm also posting it here for your enjoyment. My girlfriend, when she made it, did a few things differently: She cut up all of the veggies and didn't blend them in a food processor, she left everything cut up in bite size pieces. She also didn't use Tomato Juice. She used Bloody Mary Mix and it was perfect! It was the right amount of kick that it needed. If you aren't a spicy person, I would recommend cutting the Bloody Mary Mix with Tomato Juice. Very enjoyable!!!
So here it is:
This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.
To prepare shrimp, peel, and remove tails. To devein, make a shallow incision down middle of back with a sharp knife; scrape (or pull) out dark vein.
Prep: 25 minutes
Total: 35 minutes
1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 garlic clove, 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 (or bloody mary mix)
2 tablespoons red-wine vinegar
1. In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season 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 remaining shrimp (reduce heat if browning too quickly).
2. In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
3. To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.
In case you'd like to reference her website while you are making it I'm posting it here so you have the reference.
Thank you Lauren for a FABULOUS lunch!! I can't wait to make it myself!!!
Note: Picture from Martha Stewart's website
Note 2: I know I usually post "food on Friday" but I couldn't wait for this one! Seriously, it's THAT good!!!