Green Gazpacho With Shrimp Chilled Seafood Soup Recipes Cold Soup Recipes

Ingredients

1 small loaf country-style white bread

2 tbsp. white-wine vinegar

1 1/2 c. water

3 Cucumbers

1/2 onion

2 tsp. sliced almonds

2 cloves garlic

2 c. seedless green grapes

1/2 c. plus 2 tablespoons olive oil

2 tsp. salt

1 lb. shrimp

Preparation

Step 1In 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.Step 2In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. 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.Step 3Meanwhile, 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. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.Step 4Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.Step 5Cut the remaining grapes in half. In a small bowl, stir together the halved grapes, the shrimp, and the croutons. 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.Step 6Wine Recommendation: 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.