Yellow Tomato Gazpacho With Shrimp

Name: Yellow Tomato Gazpacho With Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 3 lbs tomatoes, ripe yellow, rinsed, cored, and cut into chunks; 2/3 cup tomato juice; 3 tablespoons red wine vinegar; 3 tablespoons lemon juice; 2 teaspoons Worcestershire sauce; 1 teaspoon hot sauce; 1 cup red bell pepper, diced; 1/3 cup cucumber, peeled, seeded, diced; 1 garlic clove, minced; 1 1/2 tablespoons cilantro, chopped fresh; 1/2 lb rock shrimp, shelled & cooked (tiny bay shrimp good too); salt, to taste; pepper, to taste

Submitted by Busters friend

"Here will be a lovely home for some big golden beefsteak & little yellow pear or cherry/currant tomatoes. Will play with this recipe using the green when ripe tomatoes as well.... & bigger shrimp - our local ones don't come that small (LOL). From Sunset who note - Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired. I'll be garnishing with whatever the garen is producing!"

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Ready In:: 15mins
Ingredients:: 13
Serves:: 4-6

ingredients

3 lbs tomatoes, ripe yellow, rinsed, cored, and cut into chunks
²⁄₃ cup tomato juice
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 cup red bell pepper, diced
¹⁄₃ cup cucumber, peeled, seeded, diced
1 garlic clove, minced
1 ¹⁄₂ tablespoons cilantro, chopped fresh
¹⁄₂ lb rock shrimp, shelled & cooked (tiny bay shrimp good too)
salt, to taste
pepper, to taste

directions

In a food processor or blender, coarsely puree tomatoes, a portion at a time. Pour into a large bowl.
Stir in tomato juice, vinegar, lemon juice, Worcestershire, hot sauce, bell pepper, cucumber, garlic, and cilantro.
Serve soup at room temperature, or nest bowl in ice and stir often until cold, about 15 minutes. Ladle into wide bowls and add shrimp. Season to taste with salt and pepper.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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