A garbanzo bean and shrimp twist on a classic gazpacho makes this recipe elegant yet playful. The gazpacho can be eaten as a soup, dip or bread topping. You choose!
24Wild Gulf shrimp (or equivalent wild shrimp) peeled, deveined with tail left on
1tbspShack Spice
2avocados (seed removed and cut into pieces immediately before serving)
1
Place cucumber, pepper, onion and garlic in food processor and pulse finely. Do not puree vegetables.
2
Transfer vegetables to large bowl.
3
Juice both limes. Add lime juice, olive oil, vinegar, salt, pepper, cumin, hot sauce and 1 cup garbanzo beans to food processor and puree until smooth.
4
Transfer puree liquid to bowl with vegetables.
5
Place tomatoes in food processor and puree until smooth.
6
Transfer tomato puree to vegetable bowl and stir until all ingredients are thoroughly blended.
7
Put cover over bowl and place in refrigerator for several hours to chill and allow ingredients to acquaint.
Shrimp Preparation
8
Fill medium size pot with water (enough to cover shrimp) and bring to boil on stove top.
9
Place shrimp in pot and stir. Cook for approximately one minute or until shrimp turns pink and begins to float. Remove pot from heat and drain shrimp immediately. Cover with ice to cool shrimp and keep from over cooking.
10
Place shrimp in bowl and sprinkle Shack Spice over shrimp. Cover bowl and place in refrigerator.
Serving Preparation
11
I recommend serving soup in martini glasses and garnished with avocado, garbanzo beans, reserved red onion (chopped finely) and cilantro. Place shrimp around the rim of glasses head down so tails circle the rim.
Ingredients
2lbsRoma tomatoes roughly chopped
1English cucumber, peeled and roughly chopped
1red bell pepper roughly chopped
1red onion cut into quarters
3cloves garlic, peeled
¼cupextra virgin olive oil
¼cupred wine vinegar
1tspsea salt
1tbspground cumin
½tspground black pepper
1tsphot sauce
1cupgarbanzo beans, rinsed and drained
½cupgarbanzo beans for topping
2limes
1cupcilantro leaves for topping
24Wild Gulf shrimp (or equivalent wild shrimp) peeled, deveined with tail left on
1tbspShack Spice
2avocados (seed removed and cut into pieces immediately before serving)
Directions
1
Place cucumber, pepper, onion and garlic in food processor and pulse finely. Do not puree vegetables.
2
Transfer vegetables to large bowl.
3
Juice both limes. Add lime juice, olive oil, vinegar, salt, pepper, cumin, hot sauce and 1 cup garbanzo beans to food processor and puree until smooth.
4
Transfer puree liquid to bowl with vegetables.
5
Place tomatoes in food processor and puree until smooth.
6
Transfer tomato puree to vegetable bowl and stir until all ingredients are thoroughly blended.
7
Put cover over bowl and place in refrigerator for several hours to chill and allow ingredients to acquaint.
Shrimp Preparation
8
Fill medium size pot with water (enough to cover shrimp) and bring to boil on stove top.
9
Place shrimp in pot and stir. Cook for approximately one minute or until shrimp turns pink and begins to float. Remove pot from heat and drain shrimp immediately. Cover with ice to cool shrimp and keep from over cooking.
10
Place shrimp in bowl and sprinkle Shack Spice over shrimp. Cover bowl and place in refrigerator.
Serving Preparation
11
I recommend serving soup in martini glasses and garnished with avocado, garbanzo beans, reserved red onion (chopped finely) and cilantro. Place shrimp around the rim of glasses head down so tails circle the rim.
