*  Exported from  MasterCook  *
 
                         Spicy Gazpacho with Shrimp
 
 Recipe By     : The Best of Gourmet - 1989
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Seafood                          Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cloves        garlic
    1      teaspoon      salt
    1 1/2  cups          bread cubes -- crusts removed
      1/4  cup           red wine vinegar
      1/3  cup           olive oil
    1      teaspoon      ground cumin
    2 1/2  cups          tomato juice
    2      pounds        tomatoes -- peel, seed, chop
      2/3  cup           red bell pepper -- minced
      2/3  cup           green bell pepper -- minced
      1/3  cup           scallion -- minced
    1      each          cucumber -- minced
      1/2  cup           red onion -- minced
      1/2  pound         shrimp -- peeled and deveined
      1/4  cup           fresh mint -- or cilantro
 
 1. Work the garlic and salt into a paste (best done in a wooden bowl or on a
cutting board).
 2. Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato
juice in a blender until smooth.
 3. In a large bowl, combine the blender mixture with the remaining tomato juice
and the vegetables; chill the mixture for at least 3 hours. It can be thinned to
desired consistency with ice cold water before serving.
 4. Cook shrimp until just opaque in boiling, salted water, then plunge into cold
water. Add shrimp to individual bowls to serve along with a generous sprinking of
mint.
 
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 NOTES : Use mint, parsley,  or cilantro; or a combination.
 I like to make this soup a day ahead and let the flavors *develop*; prepare the
shrimp just prior to service.
 Croutons are a traditional garnish to gazpacho.