Recipe courtesy of Aarti Sequeira
Episode: Iron Chef Battle
Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp
Total:
1 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For shrimp:
For gazpacho:
For garnish:

Directions

In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Add the shrimp, mint, and cilantro. Turn off the heat and allow to cool for 30 minutes. Drain the shrimp. 

Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth. Season the mixture with salt and pepper. Core the whole tomato and add to blender. Pulse the blender 5 times, or until the tomato is coarsely chopped. Transfer the gazpacho to the refrigerator to chill for at least 30 minutes. 

Serve the soup in small chilled bowls with a shrimp on top. Garnish with finely chopped cilantro.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Lori Stein|Maura Webber

Gazpacho

Recipe courtesy of Thomas Keller

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Gazpacho

Recipe courtesy of Tyler Florence

Gazpacho

Recipe courtesy of Curtis Aikens

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Firefly on Paradise

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking