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fresh chilies chicken broth saffron threads freshly squeezed lime juice yellow tomatoes yellow pepper cantaloupe papaya mango cucumber jicama scallions salt shrimp fresh coriander
Viewed: 13 - Published at: 8 years agoIngredients
- 1 1/2 teaspoons finely chopped fresh chilies, preferably serrano although jalapenos could be used, stems and seeds removed
- 3/4 cup rich chicken broth
- 1/4 teaspoon saffron threads
- 2 tablespoons freshly squeezed lime juice
- 2 pounds yellow tomatoes, about six
- 3 tablespoons finely chopped yellow pepper
- 5 tablespoons peeled, finely chopped cantaloupe
- 5 tablespoons peeled, seeded, chopped papaya
- 5 tablespoons peeled, seeded, chopped mango
- 1/2 cup peeled, seeded, finely diced cucumber
- 5 tablespoons peeled, finely diced jicama, optional, (see note)
- 2 tablespoons finely chopped scallions
- Salt to taste, if desired
- 1 pound cooked, peeled small shrimp
- 1 tablespoon finely chopped fresh coriander
Method
- Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender.
- Blend thoroughly.
- Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
- Drop the tomatoes into a basin of boiling water and let stand 12 seconds.
- Drain immediately.
- Peel the tomatoes and discard the peel and stems.
- Cut the tomatoes crosswise in half and remove the seeds.
- Cut the tomato flesh into very small dice.
- There should be about two cups.
- Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl.
- Add the chili and broth mixture and stir to blend.
- Add salt to taste.
- There should be about four cups.
- Refrigerate at least one hour.
- Cut each shrimp crosswise in half.
- There should be about 1 1/4 cups.
- Roll the shrimps in chopped coriander.
- Spoon equal portions of the soup into four to six chilled soup bowls.
- Garnish each bowl with equal portions of the shrimp.
