Harvest Gazpacho With Grilled Vegetables And Warm Shrimp

Recipe Ingredients

4		Large ears corn
3 4.1666666666667E+14/1.25E+15 cups	790ml	Seasoned tomato juice
2 cups	125g / 4.4oz	Tomatoes - halved, seeded, (large)
		And diced
1		Red bell pepper - grilled, peeled,
		And diced
1		Yellow bell pepper - grilled, peeled,
		And diced
4		Shallots - halved lengthwise, (large)
		Grilled, and diced
1/4 cup	59ml	Tomato paste
1/4 cup	23g / 0.8oz	Minced basil
1 tablespoon	15ml	Horseradish
2 teaspoons	10ml	Worcestershire sauce
2 teaspoons	10ml	Minced garlic
		Hot pepper sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
18		Shrimp - peeled (large)

Recipe Instructions

Remove silk from corn, keeping husks intact, and grill. Cut kernels off cobs.

Combine tomato juice, corn, tomatoes, red and yellow bell peppers, shallots, tomato paste, basil, horseradish, Worcestershire sauce, garlic, hot pepper sauce and salt and pepper to taste in 2-quart bowl and mix well. Chill at least 6 hours but preferably 1 to 2 days.

Lightly season shrimp with salt and pepper. Thread shrimp on skewers through each end to keep flat. Grill over hot fire until just cooked through, 1 to 2 minutes per side; do not overcook. Split lengthwise.

Stir gazpacho and adjust seasoning. Ladle chilled soup into shallow soup bowls and garnish each with 6 pieces warm shrimp cut-side down. Serve immediately.

This recipe yields 6 servings.

Each serving: 131 calories; 141 mg sodium; 28 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 8 grams protein; 1.46 grams fiber.

Source:
The Los Angeles Times, 06-30-1999

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