This fresh and tasty cold soup is a full of flavor as it is color. Ideal for hot summer nights served with a refreshing glass of white wine.
- 8 ounces of shrimp
- 1 branch of celery, finely diced
- 1 shallot, finely minced
- 8-10 basil leaves, chopped
- 2 TBSP mayonnaise
- Salt and pepper
- 2 pounds ripe yellow tomatoes
- 1 yellow bell pepper
- 1 cucumber
- 1 garlic clove
- ½ onion, coarsely diced
- Juice of a lemon
- ½ bunch of cilantro
- Salt and pepper
- Tabasco to taste (5-10 drops)
- A couple of drops of Worcestershire sauce
This dish doesn’t take long to make, especially if you get everything in place before starting.
Tomatoes and pepper:
In a 350 °F oven, cook the yellow bell pepper for 30 minutes. While the pepper is cooking, make a small cross incision at the base of each tomato, plunge in boiling water for 15 seconds, and then refresh in an ice bath. Peel the tomatoes, cut in half, and remove the seeds. Keep only the “meat” of the tomatoes.
After 30 minutes, remove the yellow bell pepper from the oven, and either place in a paper bag, or cover with another dish to let cool. Once cooled down, remove the skin from the pepper, cut in half and remove and discard the seeds.
Peel and deseed the cucumber, then cut into large chunks.
In a food processor, combine the tomatoes, onion, cucumber, yellow pepper, cilantro, Worcestershire, lemon juice and garlic.
Add the Tabasco, and adjust the seasoning (salt and pepper). Cover and set aside in the fridge until serving.
Finely chop the shrimp, and place in a mixing bowl.
Add the diced celery, the minced shallot, the chopped basil and the mayonnaise. Mix well to incorporate.
In the center of a soup bowl, fill a ring mold with one quarter of the shrimp cake mixture. Press down on the mixture and remove the ring mold.
Pour the gazpacho around the shrimp cake.
Serve with a toasted bread crisp and a glass of white wine!