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Categories:
crustless white bread tomatoes sweet onion sweet green pepper garlic cucumber extra-virgin olive oil sherry vinegar white wine vinegar salt sugar shrimp extra-virgin olive oil salt
Viewed: 44 - Published at: 7 years agoIngredients
- 1 cup crustless white bread, cubed
- 1 12 lbs ripe tomatoes, chopped
- 34 cup sweet onion, chopped
- 12 cup sweet green pepper, chopped
- 2 small garlic cloves, smashed
- 1 cucumber, peeled and chopped (4-inch long piece)
- 13 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 34 teaspoon granulated sugar
- 8 jumbo shrimp (unpeeled)
- 1 teaspoon extra-virgin olive oil (approximately)
- 14 teaspoon salt
Method
- Sprinkle cubed bread with 3 tablespoons water; gently squeeze out excess moisture.
- In blender in batches, blend bread, tomatoes, onion, green pepper, garlic, cucumber, oil, sherry vinegar, white wine vinegar, salt, sugar and 3/4 cup cold warer until smooth.
- Strain through fine sieve into large bowl, pressing and discsarding solids.
- Cover and chill for 1 hour or up to 24 hours.
- GRILLED SHRIMP: Meanwhile, thread shrimp onto soaked wooden or metal skewers.
- Brush with oil; sprinkle with salt.
- Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 minutes.
- Divide soup among 4 bowls; drizzle with more olive oil, if desired.
- Serve with shrimp.
