White Gazpacho with Sauteed Shrimp

Recipe Courtesy of Carla Hall

Serves 4

Ingredients:

SOUP

6 sliced country white bread, crusts discarded and torn into pieces

1 ½ cups cold water 3 tablespoons sherry vinegar

1 garlic clove, smashed

¾ cup Marcona almonds

½ pound seedless grapes

½ English cucumber, peeled, seeded and roughly chopped

¾ cup good quality olive oil Salt and cayenne pepper to taste

GARNISH

12 medium shrimp, peeled, de-veined and cut into small pieces

1 tablespoon jalapeno pepper, minced

2 tablespoons celery, minced

2 tablespoons cilantro, finely chopped

1 medium tomato, seeded and finely chopped Splash of sherry vinegar Salt and pepper

Directions:

1. PREPARE SOUP: In a liquid measuring cup or small bowl, place smashed garlic in vinegar. Allow to sit for 2-3 minutes.

2. In a large bowl, combine bread, water, almonds, grapes, cucumber and olive oil. Add in garlic and vinegar. In small batches, process mixture in blender or food processor until smooth. Strain. Adjust seasoning with salt and cayenne pepper to taste. Chill.

3. PREPARE GARNISH: Heat medium skillet to medium-high heat and add 2 teaspoons olive oil. Sauté shrimp just until pink. Season with salt and pepper. Remove from pan and put into medium bowl. In same pan quickly sauté jalapenos until soft. Add jalapenos to shrimp. Add celery, cilantro and tomatoes to shrimp mixture. Stir to combine. Splash with sherry vinegar and salt to taste.

4. Divide soup into 4-6 bowls and top with garnish.

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