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Yellow Tomato Gazpacho with Shrimp





Yields
Makes 7 to 8 cups; 4 to 6 servings

Notes: Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired.

 3 pounds ripe yellow tomatoes (about 6), rinsed, cored, and cut into chunks
 2/3 cup tomato juice
 3 tablespoons red wine vinegar
 3 tablespoons lemon juice
 2 teaspoons Worcestershire
 1 teaspoon hot sauce
 1 cup diced red bell pepper
 1/3 cup peeled, seeded, diced cucumber
 1 clove garlic, minced
 1 1/2 tablespoons chopped fresh cilantro
 1/2 pound (70 to 90 per lb.) shelled cooked rock shrimp or tiny shrimp
  Salt and pepper
Step 1
1

In a food processor or blender, coarsely purée tomatoes, a portion at a time. Pour into a large bowl.

Step 2
2

Stir in tomato juice, vinegar, lemon juice, Worcestershire, hot sauce, bell pepper, cucumber, garlic, and cilantro.

Step 3
3

Serve soup at room temperature, or nest bowl in ice and stir often until cold, about 15 minutes. Ladle into wide bowls and add shrimp. Season to taste with salt and pepper.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 96Calories from Fat 10
% Daily Value *
Total Fat 1.1g2%

Saturated Fat 0.2g1%
Cholesterol 74mg25%
Sodium 244mg11%
Total Carbohydrate 13g5%

Dietary Fiber 3.1g13%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.