Gazpacho Soup With Shrimp


Cooking time: 2 minutes
Preparation time: 10 minutes

Makes: 2 servings





  1. Put all ingredients (except shrimp, mint leaves, and oil) in a blender. Blend until creamy. Refrigerate.
  2. Heat oil in a wok and stir-fry shrimp 2 minutes.
  3. Pour cold soup into two bowls, top with hot shrimp and sliced mint leaves.

This soup can be prepared in advance and taken to a picnic, topped with cooked but cold shrimp. My recipe was adapted from one in the June 22, 2005 San Francisco Chronicle.


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