Yellow Pepper Gazpacho With Seared Shrimp And Hot Chili Oil

Recipe Ingredients

		Gazpacho
6		Yellow tomatoes - (2 1/2 to 3 lbs) (large)
1		Sweet red pepper - seeded, and
		Cut into chunks
1		Yellow pepper - seeded, and
		Cut into chunks
1		European cucumber - skinned, halved, (large)
		Seeded, and cut into chunks
2		Red onions - peeled, and (medium)
		Cut into chunks
1		Fresh jalapeño pepper - stemmed, seeded
12		Garlic cloves - peeled
1/4 cup	59ml	Pure olive oil
1/4 cup	59ml	Sherry or balsamic vinegar
1/2 cup	118ml	Bottled tomato juice
1		Fresh cilantro leaves
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Garnish
1/2 lb	227g / 8oz	Tiny salad shrimp
1		Garlic clove - peeled, chopped
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Dry sherry (not cooking sherry)
1/2 teaspoon	2.5ml	Hot chili oil

Recipe Instructions

Dip the tomatoes briefly in boiling water to loosen the skins, then in an ice-water bath. Peel, cut in half, remove and discard the seeds, and dice.

Finely dice approximately 1/2 cup of the tomato, peppers, and cucumbers, and 1/4 cup of the onions to reserve for garnish. Place the remaining vegetables along with the remaining gazpacho ingredients in the bowl of a food processor fitted with a steel blade. Process until smooth. Place in a covered container and refrigerate 45 minutes to an hour before serving.

While the soup is chilling, make the garnish by sauteing the shrimp and garlic in olive oil for 2 minutes. Remove the shrimp from the pan and cool.

Ladle the soup into the chilled bowls. Garnish each bowl with the reserved diced vegetables, the sherry, the hot chili oil, and the seared shrimp. Serve immediately

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9136) - from the TV FOOD NETWORK

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