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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Wednesday, October 12, 2011

Cold Soup

It looks beautiful doesn't it??
Well...I just couldn't do it.
Cold soup
Its just not my thang.
The flavor was amazing, but I couldn't get myself to eat an entire bowl of cold soup.
Which is a bummer, because Gazpacho is something that I've always wanted to try.
I ended up passing the rest of the gazpacho onto a friend who loved it!
So I guess that's the next best thing :)
Logan didn't get a chance to try it, he was out on a fire.
I don't think he's too bummed about it.
Ok more recipes coming soon I promise!

Shrimp Gazpacho
1 T olive oil
1 lb med shrimp, peeled and deveined, tails removed
6 plum tomatoes chopped
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber peeled and chopped
1/2 cup finely chopped jarred roasted bell peppers
1 1/2 cups tomato juice
2 T red wine vinegar

In a large nonstick skillet heat the oil over high heat, swirling to coat the bottom of the pan.  Season the shrimp with salt and pepper.  Add half the shrimp cook until browned on both sides and opaque in the center, 3-4 min.  Transfer to a plate; repeat with the remaining shrimp.
In a food processor, combine the tomatoes, onion, garlic, cucumber and half the roasted peppers.
Process until smooth, season with S&P.
To serve, divide the tomato mixture among the bowls; top with the shri*mp and the remaining roasted peppers.
Serves 4.


1 comment:

  1. we eat alot of gazpacho in the summer and love it dug never uses the food prosessor he cuts everything in fine dice but im not sure about shrimp i do know your parents like it your dad eats it like salsa - candy