Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp

Total Time:
1 hr 15 min
10 min
1 hr
5 min

4 to 6 servings

  • For shrimp:
  • 2 cups sherry vinegar
  • 1/2 cup water
  • 2 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon red pepper flakes
  • 1/2 pound shelled colossal shrimp, tails intact
  • 5 sprigs fresh mint
  • 5 sprigs fresh cilantro
  • For gazpacho:
  • 5 large vine-ripened tomatoes, chopped
  • 1 small red onion, chopped
  • 1 (1-inch) piece fresh ginger root, peeled and minced
  • 1 cup coconut milk
  • 1 large vine-ripened tomato, whole
  • For garnish:
  • 2 tablespoons chopped fresh cilantro leaves
  • 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.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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