Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp (Aarti Sequeira) Recipe
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Directions:
- In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Add the shrimp, mint, and cilantro. Turn off the heat and allow to cool for 30 minutes. Drain the shrimp.
- Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth. Season the mixture with salt and pepper. Core the whole tomato and add to blender. Pulse the blender 5 times, or until the tomato is coarsely chopped. Transfer the gazpacho to the refrigerator to chill for at least 30 minutes.
- Serve the soup in small chilled bowls with a shrimp on top. Garnish with finely chopped cilantro.
- Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.99 Kcal (925 kJ) | ||
| Calories from fat | 152.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 26% | |
|---|---|---|---|
| Cholesterol | 123.11mg | 41% | |
| Sodium | 103.53mg | 4% | |
| Potassium | 239.14mg | 5% | |
| Total Carbs | 6.92g | 2% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 13.25g | 27% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1.7mg | 9% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 75.73 Kcal (317 kJ) | ||
| Calories from fat | 52.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 26% | |
|---|---|---|---|
| Cholesterol | 42.19mg | 41% | |
| Sodium | 35.48mg | 4% | |
| Potassium | 81.95mg | 5% | |
| Total Carbs | 2.37g | 2% | |
| Sugars | 0.9g | 10% | |
| Dietary Fiber | 0.93g | 11% | |
| Protein | 4.54g | 27% | |
| Vitamin C | 1.7mg | 8% | |
| Iron | 0.6mg | 9% | |
| Calcium | 22mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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