Shrimp Gazpacho

By ngaldi

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

Ingredients

• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined, tails removed
• Coarse salt and ground pepper
• 6 plum tomatoes, chopped (about 3 cups)
• 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 (we used both red and yellow peppers)
• 1 1/2 cups tomato juice
• 2 tablespoons red-wine vinegar

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).

In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.

To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.