large yellow tomatoes, seeded and cut into 1 1/2-inch chunks
1 large yellow
bell pepper, seeded and cut into 1 1/2-inch chunks
1 cup diced Vidalia onions
2 medium cucumbers, peeled, seeded and cut into large dice
1 medium chayote
squash, peeled and cut into large dice
3 ounces olive oil
1 tablespoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
Vegetable and Seafood Garnish
3 tablespoons 1/4-inch-diced
3 tablespoons 1/4-inch-diced yellow bell peppers
3 tablespoons 1/4-inch-diced chayote squash
large cocktail shrimp (21 to 25 count), tail off
6 sprigs cilantro
To make soup: Place fish stock in a large bowl. Add bread crumbs and stir well.
Let crumbs soak for about 5 minutes.
Meanwhile, in a food processor fitted with metal blade, process basil, cilantro
and thyme leaves until finely chopped. Transfer half of mixture onto a piece of
wax paper. Set aside.
Add half of soaked crumbs and half of prepped garlic, tomatoes, peppers, onions,
cucumbers and squash to work bowl and process until semi-smooth.
With motor running,
slowly add half the oil, then half the vinegar, salt, pepper and cayenne pepper.
Continue processing until mixture is as smooth as possible. You aren't going
to strain this, so it is important that the texture is super-smooth. You can't
Transfer this batch to a nonreactive large mixing bowl and repeat with remaining
ingredients including remaining herbs.
Stir two batches together well, cover and
refrigerate for several hours or even overnight. It should be thoroughly chilled.
To garnish: Toss together all diced vegetables.
Ladle gazpacho into 6 chilled
Divide vegetable garnish on top of each along with a shrimp and a sprig
of cilantro in the center.
Makes 6 servings.
Per serving: 315 calories, 48 percent calories from fat, 18 grams protein,
24 grams carbohydrates, 3 grams total fiber, 17 grams total fat, 3 grams saturated
fat, 111 milligrams cholesterol, 1,370 milligrams sodium
Posted by GayleL at Recipe Goldmine 8:51:26am 5/7/03.