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Recipes // Soups // Creole Gazpacho

Creole Gazpacho

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Chef Tanya Holland
Ingredients:
  • 6 large tomatoes, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 medium yellow onion, diced 2 celery stalks, diced
  • 2 hot house cucumbers, diced
  • 1 TBS Creole spice (recipe to follow)
  • 2 TBS chopped cllantro
  • 2 TBS chopped parsley
  • 2 TBS lemon juice
  • 1 TBS red wine vinegar
  • 2 TBS olive oil hot pepper sauce to taste
  • salt and pepper to taste
  • 1⁄2 pound cooked shrimp, sliced in half, chilled
Directions:
  1. Place all ingredients in food processor and pulse until blended.
  2. Pour mixture into a large pot or storage container and chill 4 hour to overnight.
  3. Adjust seasonings to taste.
  4. Place 6 slices of shrimp in each bowl, pour over gazpacho and serve.

Creole spice:

  • 2-1/2 TBS cayenne pepper
  • 1-3/4 TBS freshly ground black pepper
  • 1-3/4 TBS paprika 1/4 cup kosher salt
  • 1/4 cup Herbes de Provence
  • 1/4 cup cumin seeds, toasted and ground

Thoroughly mix spices together.

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