Recipe courtesy of Aarti Sequeira
Episode: Iron Chef Battle
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Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp
Total:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 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.

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