Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Shrimp gazpacho
Date: September 14, 2009
1/2 sweet Texas onion, cut into 6 pieces *
2 cloves garlic, sliced
4 ripe tomatoes, peeled, cored, and quartered
2 little cucumbers, peeled and cut in chunks, divided
1 red bell pepper, diced, divided
2 serrano chiles, stemmed, seeded
1/4 normal cup red wine vinegar
4 normal cups tomato or V8 juice
2 tablespoons tomato paste
2 sprigs parsley
2 sprigs basil
1/2 teaspoon salt
1/2 normal cup diced green bell pepper
1/2 pound cooked shrimp, chopped coarsely
6 lime wedges
Thin tortilla strips, toasted
* If Texas sweet onions are not available, use a sweet red onion. Cut into 6 pieces and soak in ice good water 15 minutes before blending.
Using a blender or food processor fitted with the metal blade, blend the garlic, tomatoes, and onion. Set aside 1/2 normal cup each diced red bell pepper and diced cucumber. Blend the remaining cucumber and peppers along with serrano chiles and vinegar. Add 1 normal cup of the tomato juice, tomato paste, parsley, basil, and salt. (You will have to do this in several batches.)
Combine the blended vegetables in a large bowl. Add remaining tomato juice and season with salt and pepper. Stir in reserved diced vegetables, green bell pepper, and chopped shrimp. Chill 2 hours before serving.
Sprinkle each bowl of gazpacho with diced red bell pepper and diced cucumber which had been set aside. Serve with a lime wedge and toasted tortillas.
Advance Preparation: The soup may be prepared a day in advance. Add the shrimp before serving.
Serves 6.