Golden Gazpacho With Chilies and Shrimp
- Total Time
- 20 minutes, plus 1 hour's refrigeration
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Ingredients
- 1½teaspoons finely chopped fresh chilies, preferably serrano although jalapenos could be used, stems and seeds removed
- ¾cup rich chicken broth
- ¼teaspoon saffron threads
- 2tablespoons freshly squeezed lime juice
- 2pounds yellow tomatoes, about six
- 3tablespoons finely chopped yellow pepper
- 5tablespoons peeled, finely chopped cantaloupe
- 5tablespoons peeled, seeded, chopped papaya
- 5tablespoons peeled, seeded, chopped mango
- ½cup peeled, seeded, finely diced cucumber
- 5tablespoons peeled, finely diced jicama, optional, (see note)
- 2tablespoons finely chopped scallions
- Salt to taste, if desired
- 1pound cooked, peeled small shrimp
- 1tablespoon finely chopped fresh coriander
Nutritional analysis per serving (6 servings)
116 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 715 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender. Blend thoroughly. Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
- Step 2
Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes and discard the peel and stems. Cut the tomatoes crosswise in half and remove the seeds. Cut the tomato flesh into very small dice. There should be about two cups.
- Step 3
Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl. Add the chili and broth mixture and stir to blend. Add salt to taste. There should be about four cups. Refrigerate at least one hour.
- Step 4
Cut each shrimp crosswise in half. There should be about 1¼ cups. Roll the shrimps in chopped coriander.
- Step 5
Spoon equal portions of the soup into four to six chilled soup bowls. Garnish each bowl with equal portions of the shrimp.
- The texture of jicama, a bulbous, brown root, is similar to that of a radish or a water chestnut. Many fresh fruit markets, particularly those catering to a Latin-American clientele, may carry it.
Private Notes