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SEAFOOD GAZPACHO, 67 ST STYLE




Source of Recipe


Cafe de Artistes, NYC


Recipe Introduction


This "drinkable food," as the ancient Greeks called soup, has many variations, some made with almonds, mixed with mayonnaise, or, as in our version, flavored with seafood.




List of Ingredients




2 ½ pounds red ripe tomatoes, peeled, seeded, and chopped

1 cup coarsely chopped Bermuda onion

½ cup each chopped green pepper and chopped carrot

1 clove of garlic, peeled

5 cups tomato juice

1/3 cup red wine vinegar

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

8 ounces tiny shrimp, shells removed, deveined and lightly cooked

Dash of Louisiana-type hot sauce

garnish:

1/4 cup chopped fresh dill

6 medium scallions, white part only, washed and cut into 1/4-inch dice

1 large cucumber, peeled, seeded, and cut into 1/4-inch dice

1 cup freshly toasted croutons



Recipe



1. Process tomatoes, onion, green pepper, carrot, and garlic in a food processor until the mixture takes on a rough texture.

2. Stir in tomato juice and vinegar, and season with salt and pepper. Whisk in olive oil. Chill for at least 3 hours.

3. Add shrimp. Adjust seasoning with hot sauce, and serve sprinkled with dill in chilled bowls, with crocks of scallion, cucumber, and croutons on the side.



Serves 8-10.