Spicy Gazpacho with Shrimp
2 cloves garlic 1 teaspoon salt 1 1/2 cups bread cubes -- crusts removed 1/4 cup red wine vinegar 1/3 cup olive oil 1 teaspoon ground cumin 2 1/2 cups tomato juice 2 pounds tomatoe...
Ingredients
- 2cloves garlic
- 1teaspoonsalt
- 11/2 cups bread cubes -- crusts removed
- 1/4cupred wine vinegar
- 1/3cupolive oil
- 1teaspoonground cumin
- 21/2 cups tomato juice
- 2pounds tomatoes -- peel, seed, chop
Directions
- 1
2 cloves garlic 1 teaspoon salt 1 1/2 cups bread cubes -- crusts removed 1/4 cup red wine vinegar 1/3 cup olive oil 1 teaspoon ground cumin
- 2
Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board)
- 3
Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato juice in a blender until smooth
- 4
In a large bowl, combine the blender mixture with the remaining tomato juice and the vegetables
- 5
chill the mixture for at least 3 hours
- 6
It can be thinned to desired consistency with ice cold water before serving
- 7
Cook shrimp until just opaque in boiling, salted water, then plunge into cold water
- 8
Add shrimp to individual bowls to serve along with a generous sprinking of mint.