Recipe: Spicy Gazpacho with Shrimp (Gourmet magazine, 1980's)

SPICY GAZPACHO WITH SHRIMP

2 cloves garlic
1 teaspoon salt
1 1/2 cups bread cubes, crusts removed
1/4 cup red wine vinegar
1/3 cup olive oil
1 teaspoon ground cumin
2 1/2 cups tomato juice, divided use
2 pounds tomatoes, peeled, seeded, chopped
2/3 cup minced red bell pepper
2/3 cup minced green bell pepper
1/3 cup minced scallion
1 cucumber, minced
1/2 cup minced red onion
FOR SERVING:
1/2 pound shrimp, peeled and deveined
1/4 cup chopped fresh mint or cilantro (for garnish)*
Croutons (optional, for garnish)

Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board).

Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato juice in a blender until smooth.

In a large bowl, combine the blender mixture with the remaining 1 1/2 cups tomato juice and the vegetables; chill the mixture for at least 3 hours. (If necessary, it can be thinned to desired consistency with ice cold water before serving.)

WHEN READY TO SERVE:
Cook shrimp until just opaque in boiling, salted water, then plunge into cold water.

Add shrimp to individual bowls of gazpacho to serve, along with a generous sprinkling of the herbs. Croutons are a traditional garnish to gazpacho.

*Use mint, parsley, or cilantro; or a combination.

Makes 8 servings
Adapted from source: The Best of Gourmet 1989