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Spicy shrimp Gazpacho with Brioche croutons

Spicy shrimp Gazpacho with Brioche croutons. A little chopped chives would add some color. Feeds 8-10pp.

Ingredients

  • 96 ounces Tomato Juice
  • 8 peeled and seeded cucucumbers
  • 1 diced red onion
  • 4 diced red peppers
  • 5 Cloves of chopped Garlic
  • 8-16 peeled and seeded ripe tomatoes (depending on the size)
  • 2 pounds peeled and deveined shrimp
  • 1 teaspoon crushed red chili flakes
  • The juice of 2 lemons
  • ½ cup Extra virgin olive oil
  • 1 loaf of Brioche
  • Sea salt and Cracked Black Pepper to taste

Method

  • Dice ½ of the cucumber and place in a large bowl
  • Place the other half of the cucumbers in a blender with some tomato juice and blend until smooth. Once the mixture is smooth, add it into the bowl with the diced cucumbers.
  • Place the tomatoes and garlic in the blender with some tomato juice and blend until smooth.
  • Once the mixture is smooth, add it into the bowl with the diced cucumbers.
  • Add to your mixture, the remaining tomato juice, diced peppers, diced onions, lemon juice, olive oil, salt and pepper and refrigerate.
  • Take the Brioche and dice the bread.
  • Place on a cookie tray and sprinkle a little olive oil on the bread, s&p and bake in a 375 degree oven until golden brown.
  • Lay the shrimp on a platter and season with salt, pepper and crushed red chili flakes.

Ready to sizzle!

  • Saute the shrimp in a hot saute pan until golden brown.
  • Let the Shrimp cool and then chop them into smaller pieces.

Serve the Gazpacho with a few pieces of shrimp and some of the Brioche croutons.
Try to use some of the spicy oil from the shrimp in each bowl of soup.

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Paul Zweben, Licensed Associate RE Broker
paul.zweben@compass.com
Carolyn Zweben, Licensed Associate RE Broker
carolyn.zweben@compass.com
110 5th Ave, 2nd Floor
New York, NY 10003

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