Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp
- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 to 6 servings
Share This Recipe
- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 to 6 servings
Ingredients
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
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.
