Green Gazpacho With Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick From Scratch Soups & Salads - Food & Wine. This is so pretty with the pink and green colors. WINE: When the dish is sweet, the wine should be, too. A late-harvest riesling, thick, rich, and vibrant with citrus and apricot flavors, will be incredible with this gazpacho. Ingredients:
1 loaf country bread, cut into 1-inch cubes (about 6 cups) |
2 tablespoons white wine vinegar |
1 1/2 cups water, more if needed |
3 cucumbers, peeled, halved lengthwise, seeded, and chopped |
1/2 onion, chopped |
2 teaspoons sliced almonds |
2 garlic cloves |
2 cups green seedless grapes |
1/2 cup olive oil, plus |
2 tablespoons olive oil |
2 teaspoons salt |
1 lb shrimp, shelled and halved lengthwise |
Directions:
1. In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
2. In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes.
3. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
4. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt.
5. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
6. Reduce the heat to moderate and add the remaining 3 cups of bread cubes.
7. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
8. Cut the remaining grapes in half. In a small bowl, stir together the halved grapes, the shrimp, and the croutons.
9. Serve the gazpacho (thinned with a small amount of water if it's thicker than you like) topped with the warm or room-temperature shrimp-and-grape mixture.
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