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!
Place cucumber, pepper, onion and garlic in food processor and pulse finely. Do not puree vegetables.
Transfer vegetables to large bowl.
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.
Transfer puree liquid to bowl with vegetables.
Place tomatoes in food processor and puree until smooth.
Transfer tomato puree to vegetable bowl and stir until all ingredients are thoroughly blended.
Put cover over bowl and place in refrigerator for several hours to chill and allow ingredients to acquaint.
Fill medium size pot with water (enough to cover shrimp) and bring to boil on stove top.
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.
Place shrimp in bowl and sprinkle Shack Spice over shrimp. Cover bowl and place in refrigerator.
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
Directions
Place cucumber, pepper, onion and garlic in food processor and pulse finely. Do not puree vegetables.
Transfer vegetables to large bowl.
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.
Transfer puree liquid to bowl with vegetables.
Place tomatoes in food processor and puree until smooth.
Transfer tomato puree to vegetable bowl and stir until all ingredients are thoroughly blended.
Put cover over bowl and place in refrigerator for several hours to chill and allow ingredients to acquaint.
Fill medium size pot with water (enough to cover shrimp) and bring to boil on stove top.
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.
Place shrimp in bowl and sprinkle Shack Spice over shrimp. Cover bowl and place in refrigerator.
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.